Method for obtaining multi-species bacterial starter culture for production of russian cheeses

Abstract

FIELD: food industry.SUBSTANCE: method for obtaining a multi-species bacterial starter for the production of Russian group cheeses is proposed. The method includes separate cultivation of individual types of starter microorganisms, followed by cooling of the culture fluids, separation of cells from the nutrient media by bactofugation, mixing of each obtained cell biomass with a protective medium, lyophilization, determination of the number of viable cells in each monospecies bacterial starter and mixing of certain types of monospecies bacterial starters, the weight of which was determined by the formula Mmmc. According to the invention, a combination of monospecific bacterial starters is used in the following percentage ratio: Lactococcus lactis subspecies lactis – (30±0.5); Lactococcus cremoris – (40±0.5); Lactococcus lactis subspecies lactis biovar diacetylactis – the rest; or Lactococcus lactis subspecies lactis – (30±0.5); Lactococcus cremoris – (20±0.5); Streptococcus thermophilus – (20±0.5); Lactococcus lactis subspecies lactis biovar diacetylactis – the rest.EFFECT: production of multi-species bacterial starters with a stable ratio of acid-forming and gas-aromatic starter microorganisms, ensuring the formation of the required identification characteristics of semi-hard cheeses of the Russian group (Russian and Tilsiter), as well as consistently high quality.1 cl, 1 tbl, 6 ex

Description

[0001] The invention relates to the dairy industry and is intended for obtaining a polyspecific bacterial starter culture for a specific purpose by combining monospecific bacterial starters in a certain ratio for further use in the production of semi-hard cheeses, formed in bulk - the Russian group (Rossiysky and Tilsiter cheeses) of consistently high quality, corresponding to the required identification organoleptic indicators.

[0002] A method for producing cheese is known (Patent of the Russian Federation No. 2192137. Method of producing cheese / Lebedkov V.I., Nigmatzyanova S.G., Rusinova A.M. - declared 07.08.2000, published 10.11.2002, bulletin No. 31), which involves normalizing milk for fat, pasteurizing it, cooling, adding calcium chloride, bacterial starter and milk-clotting enzyme preparation, coagulating at 32 - 34 °C, cutting the curd, processing the cheese grain, first kneading, partial removal of whey, second heating at 41 - 43 °C, second kneading, final removal of whey, salting the grain, molding, pressing, salting the cheese, drying and ripening it, characterized the fact that the bacterial starter is added in quantities of 0.5 - 1.5%, consisting of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. diacetilactis, Leuconostoc mesenteroides subsp. cremoris and lactic acid bacteria - Lactobacillus plantarum.The disadvantages of this method are: the lack of indication of which group of cheeses this method is intended for and the lack of data on the ratio between the lactic acid microorganisms included in the bacterial starter culture, which is a significant factor in the design of bacterial starters for cheese, ensuring the formation of the required identification profile.

[0003] A method for obtaining a concentrate of lactic acid bacteria for the production of cheeses is known (Patent of the Russian Federation No. 2157640. Method for obtaining a concentrate of lactic acid bacteria for the production of cheeses / Sorokina N.P., Suslov N.V., Perfil'ev G.D., Murashova R.M. - declared 15.09.1998, published 20.10.2000, bulletin No. 29), which provides for the selection of lactococcus cultures of the varieties Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetilactis with high and low rates of acid formation and leuconostocs, preparation of inoculum and nutrient medium, introduction of inoculum into nutrient medium, cultivation, separation of microbial cells from the culture medium by centrifugation, mixing with a protective medium, lyophilization, characterized in that Leuconococcus lactis and / or Leuconococcus mesenteroides subsp. cremoris are used from leuconostocs, the ratio of cultures Lactococcus lactis subsp. lactis, Lc. lactis subsp. cremoris, Lc. lactis subsp.diacetilactis with high and low rates of acid formation, Leuc. lactis and / or Leuc. mesenteroides subsp. cremoris in the inoculum are set equal to 0.8 : 5.4 : 0.08 : 0.25 : 0.2, respectively, and the bacterial cells are cultivated at 24-26 °C for 4-6 hours at the first stage and 8-10 hours at the second, with the volume of the nutrient medium at the second stage being increased by 6-10 times. The disadvantage of this method is that the specified ratio of cultures in the inoculum does not guarantee the preservation of their ratio in the finished multispecies bacterial starter. It should also be noted that there is a lack of data on the influence of the microflora composition on the course of the technological process of cheese production and, as a result, the production of a finished product of stable quality with certain identification indicators.

[0004] The closest analogue of the invention is a method for obtaining a polyspecific bacterial starter for the production of Dutch cheeses (RU Patent No. 2823060. Method for obtaining a polyspecific bacterial concentrated starter for the production of Dutch cheeses / Sviridenko G.M., Mamykin D.S., Shukhalova O.M., Mordvinova V.A., Komarova T.V. - declared 12 / 27 / 2023, published 07 / 18 / 2024, bulletin No. 20), including the preparation of an inoculum and a nutrient medium, the introduction of an inoculum into a nutrient medium of lactic acid microorganisms, the use of Lactococcus lactiss subsp. lactis, Lc. lactis subsp. cremoris, Lc. lactis subsp. diacetyl lactis with a high and low rates of acid formation, cultivation, separation of microbial cells from the culture medium by bactofugation, mixing with a protective medium, lyophilization, characterized in that separate cultivation of starter microorganisms is carried out Lactococcus lactis subspecies lactis, Lactococcus cremоris,Lactococcus lactissubspecies lactisbiovardiacetylactis, Lacticaseibacillus casei, cultivation is carried out in optimal nutrient media until the maximum number of viable cells of each culture is achieved, then the culture liquid is cooled, the cells are separated from the nutrient medium using bactofugation, each obtained cell biomass is mixed with a protective medium, after which they are subjected to lyophilization, then the number of viable cells in each mono-species bacterial starter is determined, the resulting dry mono-species bacterial starters are mixed with each other, while the calculation of the mass of each mono-species bacterial starter to obtain a poly-species bacterial starter with a given ratio is carried out according to the following formula:, , Where – the mass of each monospecific bacterial starter, g; – the percentage content of a specific type of starter microorganism in the composition of a multi-species bacterial starter; – the volume of milk mixture for the preparation of industrial starter or cheese production, cm 3 ; – the total number of viable cells in the milk mixture, after adding a multi-species bacterial starter culture, is set in the range of 1.0-5.0×10 6 CFU / cm 3 ; – the number of viable cells in a single-species bacterial starter culture, CFU / g; the following percentage ratio of cultures is proposed for the production of Dutch group cheeses: Lactococcus lactissubspecies lactis – (30±1)%, Lactococcus cremoris – (30±1)%, Lactococcus lactissubspecies lactisbiovardiacetylactis – (30±1)%, Lacticaseibacillus casei – the rest. A distinctive feature of this method is that the specified ratio of cultures is intended for the production of Dutch group cheeses and does not guarantee the formation of the required identification profiles of other cheese groups, including the Russian group.

[0005] The technical result and objective of the proposed invention is to obtain polyspecific bacterial starters with a stable ratio of acid-forming and gas-aromatic starter microorganisms, ensuring the formation of the required identification characteristics of semi-hard cheeses of the Russian group (Russian and Tilsiter), as well as consistently high quality.

[0006] The technical result of the invention is achieved by using a combination of monospecific bacterial starters in the following percentage ratio:

[0007] Lactococcus lactis subspecies lactis – (30 ± 0.5)%;

[0008] Lactococcus cremoris – (40 ± 0.5)%;

[0009] Lactococcus lactissubspecieslactisbiovardiacetylactis – the rest.

[0010] The technical result of the invention is also ensured by the use of a combination of monospecific bacterial starters, additionally containing a culture of Streptococcus thermophilus, in the following percentage ratio:

[0011] Lactococcus lactissubspecieslactis – (30 ± 0.5)%;

[0012] Lactococcus cremoris – (20 ± 0.5)%;

[0013] Streptococcus thermophilus– (20 ± 0.5)%;

[0014] Lactococcus lactissubspecieslactisbiovardiacetylactis – the rest.

[0015] The starter microorganisms Lactococcus lactissi subspecies lactis, Lactococcus cremoris, and Streptococcus thermophilus exhibit significant acid-forming activity, ensuring the necessary level of lactic acid production during production and the early stages of ripening. Russian cheeses are formed in bulk, and the cheese pattern formation in them does not depend on gas formation as a result of the metabolism of the starter microflora. Therefore, the use of gas-aromatic lactococci Lactococcus lactissi subspecies lactis biovardiacetylactis is primarily intended as a flavor-producing component of the starter, rather than as a gas-forming component.

[0016] Monospecific bacterial starter cultures are used in the multispecific starter culture in the following ratio: Lactococcus lactissi subspecies lactis – (30 ± 0.5)%, Lactococcus cremoris – (40 ± 0.5)%, Lactococcus lactissi subspecies lactis biovardiacetylactis – the remainder; this ensures the necessary increased level of lactic acid production for the production of Rossiysky cheese, which meets the established organoleptic and chemical parameters. Violating the proposed ratio of starter microorganisms poses a risk of disruption of the technological, microbiological, and biochemical processes of production and ripening, which leads to a deviation from the organoleptic profile characteristic of Rossiysky cheese.

[0017] Monospecific bacterial starter cultures are used in the multispecific starter culture in the following ratio: Lactococcus lactissi subspecies lactis – (30 ± 0.5)%, Lactococcus cremoris – (20 ± 0.5)%, Streptococcus thermophilus – (20 ± 0.5)%, Lactococcus lactissi subspecies lactis biovardiacetylactis – the rest; which ensures the formation of the organoleptic profile of Tilsiter cheese. Violation of the proposed ratio of starter microorganisms leads to a deviation from the organoleptic profile characteristic of Tilsiter cheese.

[0018] The proposed technical solution is illustrated by the following implementation examples:

[0019] Example 1

[0020] A multi-species bacterial concentrated starter culture for Rossiysky cheese was produced as follows. The number of viable cells in the mono-species bacterial concentrated starters was determined:

[0021] Lactococcus lactissubspecieslactis– 4.0 × 10 11 CFU / g;

[0022] Lactococcus cremoris – 6.0 × 1011 CFU / g;

[0023] Lactococcus lactissubspecieslactisbiovardiacetylactis– 5.0 × 10 11 CFU / g.

[0024] For the production of Russian cheese, monospecies bacterial concentrated starters were mixed based on the content of viable cells in each, in the following ratio:

[0025] ·Lactococcus lactissubspecieslactis– 29.5%;

[0026] Lactococcus cremoris – 39.5%;

[0027] Lactococcus lactissubspecieslactisbiovardiacetylactis – 31.0%.

[0028] Why was the volume of the production starter set at 1000 dm3? 3 and the value of Ncm equal to 1.0×10 6 CFU / cm 3 Then the mass of monospecific bacterial concentrated starters was calculated using the formula:

[0029] = 0.738 g;

[0030] = 0.658 g;

[0031] =

[0032] = 0.620 g.

[0033] According to the calculation obtained, single-species bacterial concentrated starters are mixed under aseptic conditions.

[0034] Example 2

[0035] A multispecies bacterial concentrated starter culture for Rossiysky cheese was produced as follows. The number of viable cells in the monospecies bacterial concentrated starters was determined:

[0036] Lactococcus lactissubspecieslactis– 4.0 × 10 11 CFU / g;

[0037] Lactococcus cremoris – 6.0 × 10 11 CFU / g;

[0038] Lactococcus lactissubspecieslactisbiovardiacetylactis– 5.0 × 10 11 CFU / g.

[0039] Monospecies bacterial concentrated starters were mixed based on the content of viable cells in each, in the following ratio:

[0040] ·Lactococcus lactissubspecieslactis– 30.0%;

[0041] Lactococcus cremoris – 40.0%;

[0042] Lactococcus lactissubspecieslactisbiovardiacetylactis – 30.0%.

[0043] Why was the volume of the production starter set at 1000 dm3? 3 and the value of Ncm is equal to 3.0×10 6 CFU / cm 3 Then the mass of monospecific bacterial concentrated starters was calculated using the formula:

[0044] = 2.250 g;

[0045] = 2,000 g;

[0046] =

[0047] = 1,800 g.

[0048] According to the calculation obtained, single-species bacterial concentrated starters are mixed under aseptic conditions.

[0049] Example 3

[0050] A multi-species bacterial concentrated starter culture for Rossiysky cheese was produced as follows. The number of viable cells in the mono-species bacterial concentrated starters was determined:

[0051] Lactococcus lactissubspecieslactis– 4.0 × 10 11 CFU / g;

[0052] Lactococcus cremoris – 6.0 × 10 11 CFU / g;

[0053] Lactococcus lactissubspecieslactisbiovardiacetylactis– 5.0 × 10 11 CFU / g.

[0054] For the production of Russian cheese, monospecies bacterial concentrated starters were mixed based on the content of viable cells in each, in the following ratio:

[0055] ·Lactococcus lactissubspecieslactis– 30.5%;

[0056] Lactococcus cremoris – 40.5%;

[0057] Lactococcus lactissubspecieslactisbiovardiacetylactis – 29.0%.

[0058] Why was the volume of the production starter set at 1000 dm3? 3 and the value of Ncm equal to 5.0×10 6 CFU / cm 3 Then the mass of monospecific bacterial concentrated starters was calculated using the formula:

[0059] = 3.813 g;

[0060] = 3.375 g;

[0061] =

[0062] = 2,900 g.

[0063] According to the calculation obtained, the single-species bacterial concentrated starters are mixed under aseptic conditions.

[0064] Example 4

[0065] A multispecies bacterial concentrated starter culture for Tilsiter cheese was produced as follows. The viable cell counts of the monospecies bacterial concentrated starters were determined:

[0066] Lactococcus lactissubspecieslactis– 4.0 × 10 11 CFU / g;

[0067] Lactococcus cremoris – 6.0 × 10 11 CFU / g;

[0068] Streptococcus thermophilus– 2.0 × 10 11 CFU / g;

[0069] Lactococcus lactissubspecieslactisbiovardiacetylactis– 5.0 × 10 11 CFU / g.

[0070] Monospecies bacterial concentrated starters were mixed based on the content of viable cells in each, in the following ratio:

[0071] ·Lactococcus lactissubspecieslactis– 29.5%;

[0072] Lactococcus cremoris – 19.5%;

[0073] Streptococcus thermophilus– 19.5%;

[0074] Lactococcus lactissubspecieslactisbiovardiacetylactis – 31.5%.

[0075] Why was the volume of the production starter set to 1000 dm3? 3 and the value of Ncm equal to 1.0×10 6 CFU / cm 3 Then the mass of monospecific bacterial concentrated starters was calculated using the formula:

[0076] = 0.738 g;

[0077] = 0.325 g;

[0078] = 0.975 g;

[0079] =

[0080] = 0.630 g.

[0081] According to the calculation obtained, single-species bacterial concentrated starters are mixed under aseptic conditions.

[0082] Example 5

[0083] A multispecies bacterial concentrated starter culture for Tilsiter cheese was produced as follows. The number of viable cells in the monospecies bacterial concentrated starters was determined:

[0084] Lactococcus lactissubspecieslactis– 4.0 × 10 11 CFU / g;

[0085] Lactococcus cremoris – 6.0 × 10 11 CFU / g;

[0086] Streptococcus thermophilus– 2.0 × 10 11 CFU / g;

[0087] Lactococcus lactissubspecieslactisbiovardiacetylactis– 5.0 × 10 11 CFU / g.

[0088] Monospecies bacterial concentrated starters were mixed based on the content of viable cells in each, in the following ratio:

[0089] ·Lactococcus lactissubspecieslactis– 30.0%;

[0090] Lactococcus cremoris – 20.0%;

[0091] Streptococcus thermophilus– 20.0%;

[0092] Lactococcus lactissubspecieslactisbiovardiacetylactis – 30.0%.

[0093] Why was the volume of the production starter set at 1000 dm3? 3 and the value of Ncm is equal to 3.0×10 6 CFU / cm 3 Then the mass of monospecific bacterial concentrated starters was calculated using the formula:

[0094] = 2.250 g;

[0095] = 1,000 g;

[0096] = 3,000 g;

[0097] =

[0098] = 1,800 g.

[0099] According to the calculation obtained, the single-species bacterial concentrated starters are mixed under aseptic conditions.

[0100] Example 6

[0101] A multispecies bacterial concentrated starter culture for Tilsiter cheese was produced as follows. The viable cell counts of the monospecies bacterial concentrated starters were determined:

[0102] Lactococcus lactissubspecieslactis– 4.0 × 10 11 CFU / g;

[0103] Lactococcus cremoris – 6.0 × 10 11 CFU / g;

[0104] Streptococcus thermophilus– 2.0 × 10 11 CFU / g;

[0105] Lactococcus lactissubspecieslactisbiovardiacetylactis– 5.0 × 10 11 CFU / g.

[0106] Monospecies bacterial concentrated starters were mixed based on the content of viable cells in each, in the following ratio:

[0107] ·Lactococcus lactissubspecieslactis– 30.5%;

[0108] Lactococcus cremoris – 20.5%;

[0109] Streptococcus thermophilus– 20.5%;

[0110] Lactococcus lactissubspecieslactisbiovardiacetylactis – 28.5%.

[0111] Why was the volume of the production starter set at 1000 dm3? 3 and the value of Ncm equal to 5.0×10 6 CFU / cm 3 Then the mass of monospecific bacterial concentrated starters was calculated using the formula:

[0112] = 3.813 g;

[0113] = 1.708 g;

[0114] = 5.125 g;

[0115] =

[0116] = 2.850 g.

[0117] According to the calculation obtained, the single-species bacterial concentrated starters are mixed under aseptic conditions.

[0118] The proposed invention, in comparison with the prototype, has the following feature: according to the results of the organoleptic expert evaluation after 60 days of ripening, presented in Table 1, it follows that the use of the proposed composite compositions of polyspecific bacterial starters for the production of cheeses of the Russian group ensures the production of Russian and Tilsiter cheeses that meet the requirements of the highest grade and their identification organoleptic profiles.

[0119] Table 1

[0120] Type of bacterial starter used / method of application / type of cheese Main descriptors of taste and aroma of cheeses aged 60 days Cheese Creamy Spicy Sour Richness of flavor bouquet Prototype / production starter / Dutch 5 2 2 2 10 Experimental / production starter culture / Russian 5 1 1 3 10 Experimental / production starter culture / Tilsiter 4 3 0 2 10 The table shows the average values ​​of 5 experimental productions of semi-hard cheeses.

[0121] The proposed method for obtaining a polyspecific bacterial starter for the production of Russian group cheeses ensures the required level of lactic acid process during production and in the first stages of ripening, as well as the formation of the required identification characteristics of semi-hard cheeses of the Russian group (Russian and Tilsiter).

[0122] The invention relates to the dairy industry and is intended for obtaining a polyspecific bacterial starter culture for a specific purpose by combining monospecific bacterial starters in a certain ratio for further use in the production of semi-hard cheeses, formed in bulk - the Russian group (Rossiysky and Tilsiter cheeses) of consistently high quality, corresponding to the required identification organoleptic indicators.

[0123] A method for producing cheese is known (Patent of the Russian Federation No. 2192137. Method of producing cheese / Lebedkov V.I., Nigmatzyanova S.G., Rusinova A.M. - declared 07.08.2000, published 10.11.2002, bulletin No. 31), which involves normalizing milk for fat, pasteurizing it, cooling, adding calcium chloride, bacterial starter and milk-clotting enzyme preparation, coagulating at 32 - 34 °C, cutting the curd, processing the cheese grain, first kneading, partial removal of whey, second heating at 41 - 43 °C, second kneading, final removal of whey, salting the grain, molding, pressing, salting the cheese, drying and ripening it, characterized the fact that the bacterial starter is added in quantities of 0.5 - 1.5%, consisting of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. diacetilactis, Leuconostoc mesenteroides subsp. cremoris and lactic acid bacteria - Lactobacillus plantarum.The disadvantages of this method are: the lack of indication of which group of cheeses this method is intended for and the lack of data on the ratio between the lactic acid microorganisms included in the bacterial starter culture, which is a significant factor in the design of bacterial starters for cheese, ensuring the formation of the required identification profile.

[0124] A method for obtaining a concentrate of lactic acid bacteria for the production of cheeses is known (Patent of the Russian Federation No. 2157640. Method for obtaining a concentrate of lactic acid bacteria for the production of cheeses / Sorokina N.P., Suslov N.V., Perfil'ev G.D., Murashova R.M. - declared 15.09.1998, published 20.10.2000, bulletin No. 29), which provides for the selection of lactococcus cultures of the varieties Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetilactis with high and low rates of acid formation and leuconostocs, preparation of inoculum and nutrient medium, introduction of inoculum into nutrient medium, cultivation, separation of microbial cells from the culture medium by centrifugation, mixing with a protective medium, lyophilization, characterized in that Leuconococcus lactis and / or Leuconococcus mesenteroides subsp. cremoris are used from leuconostocs, the ratio of cultures Lactococcus lactis subsp. lactis, Lc. lactis subsp. cremoris, Lc. lactis subsp.diacetilactis with high and low rates of acid formation, Leuc. lactis and / or Leuc. mesenteroides subsp. cremoris in the inoculum are set equal to 0.8 : 5.4 : 0.08 : 0.25 : 0.2, respectively, and the bacterial cells are cultivated at 24-26 °C for 4-6 hours at the first stage and 8-10 hours at the second, with the volume of the nutrient medium at the second stage being increased by 6-10 times. The disadvantage of this method is that the specified ratio of cultures in the inoculum does not guarantee the preservation of their ratio in the finished multispecies bacterial starter. It should also be noted that there is a lack of data on the influence of the microflora composition on the course of the technological process of cheese production and, as a result, the production of a finished product of stable quality with certain identification indicators.

[0125] The closest analogue of the invention is a method for obtaining a polyspecific bacterial starter for the production of Dutch cheeses (RU Patent No. 2823060. Method for obtaining a polyspecific bacterial concentrated starter for the production of Dutch cheeses / Sviridenko G.M., Mamykin D.S., Shukhalova O.M., Mordvinova V.A., Komarova T.V. - declared 12 / 27 / 2023, published 07 / 18 / 2024, bulletin No. 20), including the preparation of an inoculum and a nutrient medium, the introduction of an inoculum into a nutrient medium of lactic acid microorganisms, the use of Lactococcus lactiss subsp. lactis, Lc. lactis subsp. cremoris, Lc. lactis subsp. diacetyl lactis with a high and low rates of acid formation, cultivation, separation of microbial cells from the culture medium by bactofugation, mixing with a protective medium, lyophilization, characterized in that separate cultivation of starter microorganisms is carried out Lactococcus lactis subspecies lactis, Lactococcus cremоris,Lactococcus lactissubspecies lactisbiovardiacetylactis, Lacticaseibacillus casei, cultivation is carried out in optimal nutrient media until the maximum number of viable cells of each culture is achieved, then the culture liquid is cooled, the cells are separated from the nutrient medium using bactofugation, each obtained cell biomass is mixed with a protective medium, after which they are subjected to lyophilization, then the number of viable cells in each mono-species bacterial starter is determined, the resulting dry mono-species bacterial starters are mixed with each other, while the calculation of the mass of each mono-species bacterial starter to obtain a poly-species bacterial starter with a given ratio is carried out according to the following formula:, , Where – the mass of each monospecific bacterial starter, g; – the percentage content of a specific type of starter microorganism in the composition of a multi-species bacterial starter; – the volume of milk mixture for the preparation of industrial starter or cheese production, cm 3 ; – the total number of viable cells in the milk mixture, after adding a multi-species bacterial starter culture, is set in the range of 1.0-5.0×10 6 CFU / cm 3 ; – the number of viable cells in a single-species bacterial starter culture, CFU / g; the following percentage ratio of cultures is proposed for the production of Dutch group cheeses: Lactococcus lactissubspecies lactis – (30±1)%, Lactococcus cremoris – (30±1)%, Lactococcus lactissubspecies lactisbiovardiacetylactis – (30±1)%, Lacticaseibacillus casei – the rest. A distinctive feature of this method is that the specified ratio of cultures is intended for the production of Dutch group cheeses and does not guarantee the formation of the required identification profiles of other cheese groups, including the Russian group.

[0126] The technical result and objective of the proposed invention is to obtain polyspecific bacterial starters with a stable ratio of acid-forming and gas-aromatic starter microorganisms, ensuring the formation of the required identification characteristics of semi-hard cheeses of the Russian group (Russian and Tilsiter), as well as consistently high quality.

[0127] The technical result of the invention is achieved by using a combination of monospecific bacterial starters in the following percentage ratio:

[0128] Lactococcus lactis subspecies lactis – (30 ± 0.5)%;

[0129] Lactococcus cremoris – (40 ± 0.5)%;

[0130] Lactococcus lactissubspecieslactisbiovardiacetylactis – the rest.

[0131] The technical result of the invention is also ensured by the use of a combination of monospecific bacterial starters, additionally containing a culture of Streptococcus thermophilus, in the following percentage ratio:

[0132] Lactococcus lactissubspecieslactis – (30 ± 0.5)%;

[0133] Lactococcus cremoris – (20 ± 0.5)%;

[0134] Streptococcus thermophilus– (20 ± 0.5)%;

[0135] Lactococcus lactissubspecieslactisbiovardiacetylactis – the rest.

[0136] The starter microorganisms Lactococcus lactissus subspecies lactis, Lactococcus cremoris, and Streptococcus thermophilus exhibit significant acid-forming activity, ensuring the necessary level of lactic acid production during production and the early stages of ripening. Russian cheeses are formed in bulk, and the cheese pattern formation in them does not depend on gas formation as a result of the metabolism of the starter microflora. Therefore, the use of gas-aromatic lactococci Lactococcus lactissus subspecies lactis biovardiacetylactis is primarily intended as a flavor-producing component of the starter, rather than as a gas-forming component.

[0137] Monospecific bacterial starter cultures are used in the multispecific starter culture in the following ratio: Lactococcus lactissi subspecies lactis – (30 ± 0.5)%, Lactococcus cremoris – (40 ± 0.5)%, Lactococcus lactissi subspecies lactis biovardiacetylactis – the remainder; this ensures the necessary increased level of lactic acid production for the production of Rossiysky cheese, which meets the established organoleptic and chemical parameters. Violation of the proposed ratio of starter microorganisms poses a risk of disruption of the technological, microbiological, and biochemical processes of production and ripening, which leads to a deviation from the organoleptic profile characteristic of Rossiysky cheese.

[0138] Monospecific bacterial starters are used in the multispecific starter culture in the following ratio: Lactococcus lactissi subspecies lactis – (30 ± 0.5)%, Lactococcus cremoris – (20 ± 0.5)%, Streptococcus thermophilus – (20 ± 0.5)%, Lactococcus lactissi subspecies lactis biovardiacetylactis – the rest; which ensures the formation of the organoleptic profile of Tilsiter cheese. Violation of the proposed ratio of starter microorganisms leads to a deviation from the organoleptic profile characteristic of Tilsiter cheese.

[0139] The proposed technical solution is illustrated by the following implementation examples:

[0140] Example 1

[0141] A multispecies bacterial concentrated starter culture for Rossiysky cheese was produced as follows. The number of viable cells in the monospecies bacterial concentrated starters was determined:

[0142] Lactococcus lactissubspecieslactis– 4.0 × 10 11 CFU / g;

[0143] Lactococcus cremoris – 6.0 × 1011 CFU / g;

[0144] Lactococcus lactissubspecieslactisbiovardiacetylactis– 5.0 × 10 11 CFU / g.

[0145] For the production of Russian cheese, monospecies bacterial concentrated starters were mixed based on the content of viable cells in each, in the following ratio:

[0146] ·Lactococcus lactissubspecieslactis– 29.5%;

[0147] Lactococcus cremoris – 39.5%;

[0148] Lactococcus lactissubspecieslactisbiovardiacetylactis – 31.0%.

[0149] Why was the volume of the production starter set at 1000 dm3? 3 and the value of N cm equal to 1.0×10 6 CFU / cm 3 Then the mass of monospecific bacterial concentrated starters was calculated using the formula:

[0150] = 0.738 g;

[0151] = 0.658 g;

[0152] =

[0153] = 0.620 g.

[0154] According to the calculation obtained, the single-species bacterial concentrated starters are mixed under aseptic conditions.

[0155] Example 2

[0156] A multispecies bacterial concentrated starter culture for Rossiysky cheese was produced as follows. The number of viable cells in the monospecies bacterial concentrated starters was determined:

[0157] Lactococcus lactissubspecieslactis– 4.0 × 10 11 CFU / g;

[0158] Lactococcus cremoris – 6.0 × 10 11 CFU / g;

[0159] Lactococcus lactissubspecieslactisbiovardiacetylactis– 5.0 × 10 11 CFU / g.

[0160] Monospecies bacterial concentrated starters were mixed based on the content of viable cells in each, in the following ratio:

[0161] ·Lactococcus lactissubspecieslactis– 30.0%;

[0162] Lactococcus cremoris – 40.0%;

[0163] Lactococcus lactissubspecieslactisbiovardiacetylactis – 30.0%.

[0164] Why was the volume of the production starter set at 1000 dm3? 3 and the value of Ncm is equal to 3.0×10 6 CFU / cm 3 Then the mass of monospecific bacterial concentrated starters was calculated using the formula:

[0165] = 2.250 g;

[0166] = 2,000 g;

[0167] =

[0168] = 1,800 g.

[0169] According to the calculation obtained, single-species bacterial concentrated starters are mixed under aseptic conditions.

[0170] Example 3

[0171] A multispecies bacterial concentrated starter culture for Rossiysky cheese was produced as follows. The number of viable cells in the monospecies bacterial concentrated starters was determined:

[0172] Lactococcus lactissubspecieslactis– 4.0 × 10 11 CFU / g;

[0173] Lactococcus cremoris – 6.0 × 10 11 CFU / g;

[0174] Lactococcus lactissubspecieslactisbiovardiacetylactis– 5.0 × 10 11 CFU / g.

[0175] For the production of Russian cheese, monospecies bacterial concentrated starters were mixed based on the content of viable cells in each, in the following ratio:

[0176] ·Lactococcus lactissubspecieslactis– 30.5%;

[0177] Lactococcus cremoris – 40.5%;

[0178] Lactococcus lactissubspecieslactisbiovardiacetylactis – 29.0%.

[0179] Why was the volume of the production starter set at 1000 dm3? 3 and the value of Ncm equal to 5.0×10 6 CFU / cm 3 Then the mass of monospecific bacterial concentrated starters was calculated using the formula:

[0180] = 3.813 g;

[0181] = 3.375 g;

[0182] =

[0183] = 2,900 g.

[0184] According to the calculation obtained, the single-species bacterial concentrated starters are mixed under aseptic conditions.

[0185] Example 4

[0186] A multispecies bacterial concentrated starter culture for Tilsiter cheese was produced as follows. The viable cell counts of the monospecies bacterial concentrated starters were determined:

[0187] Lactococcus lactissubspecieslactis– 4.0 × 10 11 CFU / g;

[0188] Lactococcus cremoris – 6.0 × 10 11 CFU / g;

[0189] Streptococcus thermophilus– 2.0 × 10 11 CFU / g;

[0190] Lactococcus lactissubspecieslactisbiovardiacetylactis– 5.0 × 10 11 CFU / g.

[0191] Monospecies bacterial concentrated starters were mixed based on the content of viable cells in each, in the following ratio:

[0192] ·Lactococcus lactissubspecieslactis– 29.5%;

[0193] Lactococcus cremoris – 19.5%;

[0194] Streptococcus thermophilus– 19.5%;

[0195] Lactococcus lactissubspecieslactisbiovardiacetylactis – 31.5%.

[0196] Why was the volume of the production starter set at 1000 dm3? 3 and the value of Ncm equal to 1.0×10 6 CFU / cm 3 Then the mass of monospecific bacterial concentrated starters was calculated using the formula:

[0197] = 0.738 g;

[0198] = 0.325 g;

[0199] = 0.975 g;

[0200] =

[0201] = 0.630 g.

[0202] According to the calculation obtained, the single-species bacterial concentrated starters are mixed under aseptic conditions.

[0203] Example 5

[0204] A multispecies bacterial concentrated starter culture for Tilsiter cheese was produced as follows. The viable cell counts of the monospecies bacterial concentrated starters were determined:

[0205] Lactococcus lactissubspecieslactis– 4.0 × 10 11 CFU / g;

[0206] Lactococcus cremoris – 6.0 × 10 11 CFU / g;

[0207] Streptococcus thermophilus– 2.0 × 10 11 CFU / g;

[0208] Lactococcus lactissubspecieslactisbiovardiacetylactis– 5.0 × 10 11 CFU / g.

[0209] Monospecies bacterial concentrated starters were mixed based on the content of viable cells in each, in the following ratio:

[0210] ·Lactococcus lactissubspecieslactis– 30.0%;

[0211] Lactococcus cremoris – 20.0%;

[0212] Streptococcus thermophilus– 20.0%;

[0213] Lactococcus lactissubspecieslactisbiovardiacetylactis – 30.0%.

[0214] Why was the volume of the production starter set at 1000 dm3? 3 and the value of Ncm is equal to 3.0×10 6 CFU / cm 3 Then the mass of monospecific bacterial concentrated starters was calculated using the formula:

[0215] = 2.250 g;

[0216] = 1,000 g;

[0217] = 3,000 g;

[0218] =

[0219] = 1,800 g.

[0220] According to the calculation obtained, the single-species bacterial concentrated starters are mixed under aseptic conditions.

[0221] Example 6

[0222] A multispecies bacterial concentrated starter culture for Tilsiter cheese was produced as follows. The viable cell counts of the monospecies bacterial concentrated starters were determined:

[0223] Lactococcus lactissubspecieslactis– 4.0 × 10 11 CFU / g;

[0224] Lactococcus cremoris – 6.0 × 10 11 CFU / g;

[0225] Streptococcus thermophilus– 2.0 × 10 11 CFU / g;

[0226] Lactococcus lactissubspecieslactisbiovardiacetylactis– 5.0 × 10 11 CFU / g.

[0227] Monospecies bacterial concentrated starters were mixed based on the content of viable cells in each, in the following ratio:

[0228] ·Lactococcus lactissubspecieslactis– 30.5%;

[0229] Lactococcus cremoris – 20.5%;

[0230] Streptococcus thermophilus– 20.5%;

[0231] Lactococcus lactissubspecieslactisbiovardiacetylactis – 28.5%.

[0232] Why was the volume of the production starter set at 1000 dm3? 3 and the value of Ncm equal to 5.0×10 6 CFU / cm 3 Then the mass of monospecific bacterial concentrated starters was calculated using the formula:

[0233] = 3.813 g;

[0234] = 1.708 g;

[0235] = 5.125 g;

[0236] =

[0237] = 2.850 g.

[0238] According to the calculation obtained, the single-species bacterial concentrated starters are mixed under aseptic conditions.

[0239] The proposed invention, in comparison with the prototype, has the following feature: according to the results of the organoleptic expert evaluation after 60 days of ripening, presented in Table 1, it follows that the use of the proposed composite compositions of polyspecific bacterial starters for the production of cheeses of the Russian group ensures the production of Russian and Tilsiter cheeses that meet the requirements of the highest grade and their identification organoleptic profiles.

[0240] Table 1

[0241] Type of bacterial starter used / method of application / type of cheese Main descriptors of taste and aroma of cheeses aged 60 days Cheese Creamy Spicy Sour Richness of flavor bouquet Prototype / production starter / Dutch 5 2 2 2 10 Experimental / production starter culture / Russian 5 1 1 3 10 Experimental / production starter culture / Tilsiter 4 3 0 2 10 The table shows the average values ​​of 5 experimental productions of semi-hard cheeses.

[0242] The proposed method for obtaining a polyspecies bacterial starter for the production of Russian group cheeses ensures the required level of lactic acid process during production and in the first stages of ripening, as well as the formation of the required identification characteristics of semi-hard cheeses of the Russian group (Russian and Tilsiter).

Claims

A method for obtaining a polyspecies bacterial starter for the production of Russian group cheeses, comprising the separate cultivation of individual species of starter microorganisms, followed by cooling of the culture fluids, separation of cells from the nutrient media by bactofugation, mixing of each obtained cell biomass with a protective medium, lyophilization, determination of the number of viable cells in each monospecies bacterial starter and mixing of certain species of monospecies bacterial starters, the mass of which was determined by the formula Mmbk, characterized in that a combination of monospecies bacterial starters is used in the following percentage ratio: Lactococcus lactissubspecieslactis– (30 ± 0.5); Lactococcus cremoris– (40 ± 0.5); Lactococcus lactissubspecieslactisbiovardiacetylactis – the rest; or Lactococcus lactissubspecieslactis– (30 ± 0.5); Lactococcus cremoris– (20 ± 0.5); Streptococcus thermophiles – (20 ± 0.5); Lactococcus lactissubspecies lactisbiovardiacetylactis– the rest.