Despite the fact that the production of this group of cheese involved mold and bacteria that form m

Change lactose. In all groups organize of cheese milk sugar is fully fermented during the first two weeks. Lactose is subjected to fermentation by the enzyme lactic acid bacteria, which results in lactic acid is formed. The latter supports the reaction medium to a predetermined level, which prevents the development of putrefactive and other unwanted microorganisms.
When lactose digestion aromatoutvoryuyuchymy lactic streptococci produced acetic acid, ethanol, diacetyl, which enrich the taste of cheese, and carbon dioxide, which causes organize the formation of Figure cheese.
Out of lactic acid in the production of cheese is about 65 - 70% of fermented milk sugar. This reduction indicates that lactic acid during cheese ripening organize undergoes further chemical transformations, resulting in the formation of lactate and other substances.
The intensity of the accumulated lactic acid affects the pH of the cheese, which, in turn, depend on the rate of ripening, flavor, structure, consistency, ie the quality of the finished cheese. Addition of lactic acid in the cheese varies and citric acid that goes with milk. In the fermentation of citric acid produced mainly aromatics - diacetyl, atsetoyn et al.
Change proteins. In cheese ripening biggest role to proteins, mainly casein. Change casein begins with the action of rennet on it that translates into casein parakazeyin. Further parakazeyin changes are molded in Syria under the influence of lactic acid, rennet, salt and under the influence of enzymes producing microorganisms.
Lactic acid bacteria secrete enzymes proteolitycheni two types exo - and endoproteazy. The greatest proteolytic activity have endofermentы kept in cells of lactic acid bacteria and vyvilyunyuyutsya after their extinction and autolysis.
Parakazeyin when ripe cheese begins to decompose into simpler compounds organize that contain nitrogen. First, there albumozy and peptone, which then decompose to simpler compounds - peptides, amino acids and up to ammonia.
Under the action of rennet is the breakdown of proteins to peptones, and with the formation of lactic acid and a decrease in pH to 4.9. Effectiveness organize of joint action rennet and bacterial enzymes significantly higher than the efficiency of each enzyme separately.
In the initial period of ripening in cheeses in the formation of peptones bitterness appears that by the end of ripening disappears as peptone converted into peptides and amino acids. If bitterness persists until the end of ripening cheese is svidcht indication that the decay of proteins retained on stage peptone (at low temperature ripening).
Activity proteolitychenyh enzymes in lactic acid bacilli organize higher than streptococci. This explains the fact that in hard cheeses with a high temperature of the second heat, ripening with the assistance of thermophilic lactic acid bacilli (Lbm. helveticum, Lbm. Lactis), there is a deeper breakdown of proteins to form free amino acids. Their number is 2 - 3 times higher than peptides.
In hard cheeses with a low temperature of the second heating breakdown of proteins under inactive proteolytic enzymes organize of mesophilic lactic streptococci going deep. The number of peptides corresponding to nearly the amount of free amino acids and the content of the latter in their lower compared with cheeses with a high temperature of the second heat.
Of the group of soft cheeses with a low temperature organize of the second heat you can select a special subgroup of the type of Latvian cheese ripening with the participation of microorganisms sыrnoho mucus. The temperature of the second heat in the manufacture of cheese in this subgroup lower (36 - 38 C), moisture content, lactose and lactic acid than in the Dutch cheese. In addition, this subgroup cheese obsimenyayutsya slyzeutvoryuyuchymy of surface bacteria.
These cheeses been more active protein breakdown. The content of soluble nitrogen compounds in them than in hard cheeses organize with a range of high temperatures and the second organize heat, while proteins break down mainly to peptides. This is explained by the fact that the main role in the maturation of Latvian cheese play lactic acid bacteria. Surface organize microflora (bacteria slyzeutvoryuyuchi) plays a secondary role, acting mainly on the outer layers of cheese. However, it still adds a specific kind of taste and smell of cheese. A characteristic organize feature of soft cheese is a small accumulation of free amino acids in the mature cheese.
Despite the fact that the production of this group of cheese involved mold and bacteria that form mucus significant role in the ripening organize of cheese belongs streptococci and lactic bacillus. Thus, soft cheeses provide deep proteolysis rennet, lactic streptococci protease, mold cheese organize microflora and mucus. As a result of their joint actions protein curd mass rozscheplyuyut