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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
Proceeding of the 4 rd International Symposium“NEW RESEARCH IN BIOTECHNOLOGY” USAMV Bucharest, Romania, 20111-Krievijas cheese I, 6 o C; 2-Krievijas cheese I, 12 o C; 3-Krievijas cheese II, 6 o C; 4-Krievijas cheeseII, 12 o CFigure 3. The dynamics of pH in Krievijas cheeses during ripeningIn order to make sure of influence of the pH on the water activity, correlationanalysis of the mentioned parameters was performed. The obtained results reveal astrong negative linear correlation (Krievijas cheeses r=0.87; Holandes cheesesr=86) between the parameters under study. This supports opinion of several authors(Fox et al., 2000; Folkertsma et al., 1996; Aston et al., 1985) that during cheesematuration while the amount of water-soluble nitrogen compounds and the use oflactic acid increase, the rise of the pH value and reduction of water activity takesplace. Water activity in experimental Krievijas cheeses during ripening varied from0.994 up to 0.960, but in Holandes cheeses from 0.995 up to 0.971.1-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 4. The dynamics of pH of Holandes cheeses during ripening233
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