Skulska I. The improvement of brynza production technology

The dissertation is devoted to scientific substantiation and development of technology of brine cheese brynza production with reduced content of salt and 20 and 30 % replacement of potassium chloride with the use of Fresh-Q bioprotec-tive culture that inhibits the development of yeast and mildew. The feasibility of using potassium chloride for the production of cheese from sheep's, cow's milk and their mixture in the ratio of 1:1 for the chosen technological regimes is scientifically substantiated in order to increase the biological value of the finished product. The positive influence of the protective culture on the storage life of brynza has been experimentally proved and scientifically substantiated. The technology has been developed and the corresponding normative docu-mentation for the production of brine cheese brynza with reduced content of salt has been approved, and the industrial testing of the developed technology has been carried out. The possibility of brynza production without the modernization and recon-struction of existing cheese-making enterprises has been experimentally proved.