INFLUENCE OF SELECTED FACTORS ON ACIDITY CHANGES AND SYNERESIS INTENSITY OF PROBIOTIC FRESH CHEESE DURING STORAGE

Abstract

Whey release considering one of the significant quality parameters of both fermented dairy products and fresh cheese during storage, as it indicates certain errors in the production process.
The work aimed to examine the changes in acidity and syneresis intensity of probiotic fresh cheese during 14 days of storage, depending on the content of inulin and soy beverage, type of starter culture, and thermalization parameters. A speed of 3000 rpm is used to determine the intensity of syneresis because this centrifugal force has a significant effect on whey extraction and does not damage the structure of fresh cheese.
The results showed certain differences in the intensity of syneresis depending on the given parameters, followed by a linear decrease in pH, an increase in acidity and lactic acid concentration in probiotic fresh cheese. It was found that inulin and 15% soy beverage had the greatest effect on reducing the intensity of syneresis in samples of probiotic fresh cheese.