Bacterial Surface-Ripened Cheeses. Specific features of production technology

Abstract

As the Russian dairy industry keeps increasing the domestic cheese production and product range, the popularity of cheeses with surfaceripened rind continues to grow. However, this technology is very different from that of semi-hard cheeses, which Russian consumers are more accustomed to. To obtain a surface-ripened rind, cheese producers have to control the bacterial consortium of surface microflora at every production stage. As a result, they need special approach not only to curd production but also to the entire process of cheese maturation.