The role of diacetyl lactococcus as an additional culture in the formation of organoleptic characteristics of low-fat cheeses
Low-fat cheese is of interest both to cheese producers due to the profitability of their production, and to consumers seeking to reduce dietary calories without affecting the product taste. However, such cheeses often have a coarse, rubbery texture and low taste and aroma caused by a decrease in fat content. To obtain high-quality low-fat cheeses, it is necessary to create conditions for the formation of the desired organoleptic characteristics in the ripening process, in particular, the direction and intensity of hydrolysis of milk proteins, hydrolysis of lactose, hydrolysis of milk fat, as well as the fermentation process of citrates. Bacterial starter cultures are of primary importance in the directional regulation of technological processes and improving the quality of cheese products. The article presents the results of studies on the effect of the additional culture of Lactococcus lactis subsp. diacetylactis in the composition of the bacterial starter culture on the formation of organoleptic characteristics of low-fat cheeses.