Abstract

Sourdoughs are necessary additives for the production of most types of cheese because of their qualitative composition. Since the late 19th century, fermentation technology has become increasingly complex: from the use of unknown mixtures of species and strains to the use of well-defined mixtures of strains, sometimes with specially designed properties, the power of science has reached its peak. Most starters consist of several types of lactic acid bacteria (LAB). Cryptococcus, Streptococcus thermophilus, Lactobacillus delbrueckii subsp., Bulgaricus and L. helveticus. Starter starters provide oxidation in the early stages of cheese making and also help add flavor and aroma. Other types (MCB and various bacteria, yeasts and mold fungi) can be used as secondary yeasts and additives to help ripen many types of cheese. This article briefly explains strategies for leavening and flavoring cheeses and storing them

Keywords

cheese; cheese mass; bacterial yeast; starters; microflora; raw materials

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