Mogilev, Belarus
Belarus
Russian Federation
Propionic acid microorganisms, lactose hydrolysis, and thermoplastic processing affect the quality of lactose-free cheese. This article describes the synergetic effect of these three factors on cheddar cheese during storage at various temperatures. The propionic acid cheddar cheese underwent a comprehensive analysis of physicochemical, structural-mechanical, sensory, and technological properties. The experiment lasted 120 days under standard storage conditions at (4 ± 2)°C and under stress conditions at (10 ± 2)°C. The experimental cheese maintained its initial high-quality indicators for 120 days when stored at the standard temperature of (4 ± 2)°C.
cheddaring, thermoplastic processing, storage stability, mass fraction of moisture, active acidity, water activity, elasticity, maturity, cheese cooking properties
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