Improve the technology of brynza from sheep's milk by adding a bioprotective culture
Abstract
Brynza is a compulsory product of the daily diet of the inhabitants of the Carpathians and a favorite product for many other consumers, but contains from 4 to 7% of salt. The consumption of a large amount of salt can cause many diseases. The current task of the present is to find ways to extend the shelf life of products provided that the content of their kitchen salt is reduced. One of the ways to reduce the content of the salt is the partial replacement of potassium chloride. The aim of the research was to investigate the course of microbiological processes in brine cheese, the traditional technology of which was improved by 20 and 30% replacement of the salt with potassium chloride in brine and using the bioprotective culture, as well as determining the storage time of the cheese. Preparates used by Chr. Hansen: were used to ferment RSF-742 fermentation culture containing 2 strains of mesophilic and 2 strains of thermophilic microflora, Fresh-Q bioprotection culture and enzyme preparation ‑ CHY-MAX. The action of the Fresh-Q bioprotection culture is aimed at inhibiting the development of yeast and mold, which includes L. rhamnosus. There were made 6 samples of cheese from sheep's milk: K – control sample using the kitchen salt (sodium chloride); D1 and D2 – brynza, made of 20 and 30% by substitution of sodium chloride with potassium chloride, respectively; KF – cheese made using sodium chloride and Fresh-Q bioprotection culture; DF1 and DF2 – brynza, made of 20 and 30% sodium chloride replaced by potassium chloride, respectively, using Fresh-Q. It has been established that the use of Fresh-Q bioprotection culture has a greater effect on organoleptic properties than the replacement of the kitchen salt. According to the results of the score, the highest score was obtained with samples using a bioprotective culture. It is proved that the replacement of the kitchen salt and the use of Fresh-Q provides a high quality product and its compliance with the requirements of regulatory documentation. The study of the course of microbiological processes confirms the expediency of improving the traditional technology of the production of brynza by partial replacement of the kitchen salt with potassium chloride and the addition of Fresh-Q. The research results confirm that the cheese storage period is lengthened by 10 days in samples made using Fresh-Q bioprotection culture.
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