The use of acidophilus bacterium for cheese cheddaring

One of the promising technologies for cheese making is cheddaring of cheese mass; it is desirable that the cheddaring takes place as soon as possible. The article considers the possibility of using acidophilus bacillus to intensify the cheddaring process. As starter cultures, the bacterial concentrate AiBi LcLS 30.11 and sourdough of acidophilus bacillus with inviscid BK-Uglich-ANV in a ratio of 5:1 were used. The cheddarization of cheese mass using a starter culture with acidophilus bacillus took 3 hours, while the cheddarization time was reduced by 2-4 hours. The optimum acidity of the serum is 65-70 degrees T (pH 5.45-5.50), the thermomechanical processing requires water. Cheese produced using acidophilus bacterium meets the organoleptic and physico-chemical parameters.