New Researches in Biotechnology - Facultatea de Biotehnologii ...

Proceeding of the 4 rd International Symposium“NEW RESEARCH IN BIOTECHNOLOGY” USAMV Bucharest, Romania, 2011bacteria show that their increase depends on temperature at ripening, compositionand characteristics of the starter, availability of nutrients and other factors.1-Holandes cheese I, 6 o C; 2-Holandes cheese I, 12 o C; 3-Holandes cheese II, 6 o C; 4-Holandes cheeseII, 12 o CFigure 2. The dynamics of colony forming units of non-starter lactic acid bacteria inHolandes cheeses during ripeningpH is one of the most important factors during cheese ripening, enhancingactivity of enzymes and regulating the growth of microorganisms. Due toproduction technology peculiarities of Krievijas cheese, the pH in cheese afterpressing rises up to 5.2 – 5.3. The most part of lactose is fermented till brining,creating characteristic acidity of Krievijas cheese (pH 5.22 – 5.25), whichcorresponds to the results of Krievijas cheeses I and II (Fig. 3), respectively, pH5.25 and 5.22.Increase of pH in Krievijas cheeses during the beginning of ripening up tothe 15 th day must be explained by continuation of lactic acid fermentation and useof lactic acid in further chemical processes. Dispersion analysis revealedsignificant differences (p