High temperature of the second heating limits specific structure of microflora, promoting development of thermophilic lactic sticks. Lactic sticks and propionovo-sour bacteria are a part of ferment.
In cheeses of this group at slow accumulation of gas large eyes are formed seldom located, but. Acetic and propionic acids enrich taste of cheese, and propionic, besides, impacts it spiciness.
the cheeses ripening with the participation of lactic bacteria, and also a white mold and microflora of cheese slime developing on a cheese surface (Smolensk, etc.). Taste and a smell sharp, juicy, slightly ammoniac, with mushroom smack. Consistence the gentle oily.
Because of low second heating cheese grain strongly is not dried, in it there is a lot of serum, owing to what microflora volume much more, than in cheeses of type Swiss. It causes the high speed of microbiological processes and term of maturing till 2-2,5 months. Sourish smack because of a large amount of the serum remaining in them is peculiar to Dutch cheeses. Cheese consistence gentle, elastic. Drawing consists of the eyes of average size, the correct roundish form concentrated in the center of a head.
These cheeses are cooked on technology of firm cheeses, but with some changes, and they ripen as soft cheeses. Specific taste and aroma to cheeses is given by the cheese slime cultivated on a surface of cheeses. For cheeses of this group slightly ammoniac taste and aroma, a gentle oily consistence, hollow drawing are characteristic.
Cheeses like Cheddar belong to the firm pressed cheeses with low-temperature processing of cheese weight and high level of lactic fermentation. The essence process of a chederezation, or preliminary maturing of cheese weight before formation, consists in intensive increase of acidity of cheese weight and impact of lactic acid on milk protein.
Soft cheeses ripen not only under the influence of lactic bacteria, but also aerobic microflora: some types of specially cultivated mold and bacteria of cheese slime developing on a surface of cheeses.
Cheeses of type Dutch belong to the firm pressed cheeses with low-temperature processing of cheese weight. The majority of these cheeses have the content of fat of 45%, moisture – 44%. This group includes the various cheeses close on organoleptic properties and technology and differing generally with a form of heads, and in certain cases and maturing term. Cheeses of this type belong to small cheeses, low second heating is reflected in nature of maturing and physical and chemical properties cheeses.
Sheep cheese is generally made of cow's milk. Milk is curtailed with use of lactic ferment, abomasal enzyme or pepsin. After formation and self-pressing sheep cheese is placed in a brine concentration of 16-20% for a posolka and maturing. Table salt, getting into cheese weight, development of microflora owing to what lactic process proceeds insufficiently actively oppresses. Dairy sugar sbrazhivatsya slowly, its small amount is found in sheep cheese even in 2-3 months.
Cheeses develop from pasteurized milk with use of the bacterial ferments consisting of acid-forming and aromatoobrazuyushchy bacteria. Lactic streptococci well transfer the low temperature of the second heating (41-43C) and are the main microflora of these cheeses.
The taste and smell expressed cheese, slightly sweetish. The consistence its a little dryish, but thus cheese is easily dissolved in a mouth. Drawing consists from large the correct form of the eyes located in the center of a head where dough softer. Crust of cheese rough, golden-yellow, thin, elastic. Maturing term according to the standard of 6 months, but a full maturity comes much later.