Use of a heat-treated starter for the intensification of cheese ripening

A method for making rennet cheese with a low scalding temperature using a heat-treated starter was developed. This method of cheese production has been tested under industrial conditions. Control and experimental cheeses of Lithuanian and Dutch varieties were manufactured. Sensory analysis of the cheeses showed the advantage of experimental cheeses over control cheeses. This was proved by the proteolytic analysis, rheological characteristics, and the formation of aroma compounds. The results of the investigations provided a means of reducing the duration of cheese ripening process by 25%.