STUDY OF THE EFFECT OF STARTER CULTURES ON PRODUCT QUALITY AND THE RIPENING PROCESS IN CHEESE PRODUCTION

Authors

  • S.N.Obloberdiyev Author
  • G.Sh.Korabekova Author
  • F.Sh.G‘ulomova Author
  • M.J.Bekmurodova Author
  • Sh.E.Ulashova Author
  • Z.A.Madusmonova Author

Keywords:

Keywords: cheese, starter culture, lactic acid bacteria, ripening process, pH, taste, consistency, quality indicators.

Abstract

Abstract. This article studies the effect of starter cultures on cheese quality and the ripening process. The study evaluated the influence of starter cultures on lactic acid formation, pH level, taste, aroma, consistency and storage stability. The results showed that starter culture activity is an important factor in the formation of cheese ripening rate, organoleptic properties and quality indicators.

References

1. Fox P.F., Guinee T.P., Cogan T.M., McSweeney P.L.H. Fundamentals of Cheese Science. 2nd edition. New York: Springer, 2017.

2. McSweeney P.L.H., Fox P.F., Cotter P.D., Everett D.W. Cheese: Chemistry, Physics and Microbiology. 4th edition. London: Academic Press, 2017.

3. Walstra P., Wouters J.T.M., Geurts T.J. Dairy Science and Technology. 2nd edition. Boca Raton: CRC Press, 2006.

4. Tamime A.Y. Microbiology and Biochemistry of Cheese and Fermented Milk. London: Springer, 2006.

5. Robinson R.K. Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products. 3rd edition. New York: Wiley-Interscience, 2002.

6. Codex Alimentarius Commission. General Standard for Cheese CXS 283-1978.

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Published

2026-06-04

Issue

Vol. 102 No. 1 (2026): JOURNAL OF NEW CENTURY INNOVATIONS|Volume-102|Issue-1

Section

Articles

How to Cite

S.N.Obloberdiyev, G.Sh.Korabekova, F.Sh.G‘ulomova, M.J.Bekmurodova, Sh.E.Ulashova, & Z.A.Madusmonova. (2026). STUDY OF THE EFFECT OF STARTER CULTURES ON PRODUCT QUALITY AND THE RIPENING PROCESS IN CHEESE PRODUCTION. JOURNAL OF NEW CENTURY INNOVATIONS, 102(1), 29-32. https://journalss.org/index.php/new/article/view/31674