JUSTIFYING OF STORAGE PARAMETERS OF SOFT CAMEMBERT CHEESE PRODUCED FROM COW’S MILK

Abstract

Storage of soft cheeses, particularly Camembert, is an important aspect of ensuring their quality and safety for consumption. Determining the optimal storage conditions for this product allows to extend its shelf life, preserve organoleptic properties and prevent microbiological risks. The scientific study presents the justification of the storage parameters of soft Camembert cheese, produced from the milk of Holstein cows at the Prykarpattia LLC “MUKKO” dairy farm, with the use of the latest milk-storing ingredients – mesophilic lactic acid lactococci starter cultures and Penic. candidum direct application molds, as well as 100% chymosin “CHY-MAX” – according to the developed technology, which involves the use of a more stringent milk pasteurization regime (target temperature of 85ºС with a holding time of 5 min.) and stepwise maturation of the target product in two chambers (chamber 1: t=(11–12)ºС, τ=17 days, relative air humidity (85–90)%; chamber 2: (in laminated foil): t=(6–7)ºС, τ=(3–4) days, relative air humidity (70–75)%).During storage at a temperature of (2–6)ºС and a relative air humidity of 80% for 50 days, organoleptic, physicochemical and microbiological indicators were determined in samples of soft Camembert cheese every 10 days. It was determined that the maximum shelf life of soft Camembert cheese produced from the milk of Holstein cows, using the developed technology, at a temperature of (2–6)°C and a relative humidity of 80%, should not exceed 40 days, since on the 50th day of storage, a foreign taste is noted in the product, which is associated with the development of undesired microflora in the form of minor light brown spots on the surface of the cheese. During 40 days of storage, soft Camembert cheese contains (1.1–7.5)×108 CFU/g of lactobacteria and (2.1–7.0) )×105 CFU/g of mold. After the 40th day of storage, the number of lactobacteria decreases (to a level below 1.0×108 CFU/g), which is the reason for the development of foreign microflora on the surface of the cheese and the deterioration of its organoleptic indicators.