Investigation of the process of molding, pressing and salting hard and soft cheeses
Qobil Mukhiddinov, A.M. Rakhimov, Dj E Saparov, Abderrahmane Aït‐Kaddour, Shakhnoza Sultanova
Abstract
Abstract Modern man cannot imagine his diet without milk and dairy products, above all cheese. Uzbekistan has traditionally provided dairy products, including cheese, not only for itself but also for other neighbouring countries. Cheese has a long history and this naturally fermented dairy product contains a range of distinctive flavors. Microorganisms in variety cheeses are an essential component and play important roles during both cheese production and ripening. However, cheeses from different countries are still handmade, the processing technology is diverse, the microbial community structure is complex and the cheese flavor fluctuates greatly. Therefore, studying the general processing technology and relationship between microbial structure and flavor formation in cheese is the key to solving the unstable quality and standardized production of cheese flavor on basis of maintaining the flavor of cheese. Cheese processing, including cheese-making, cheese preparation and the different stages of cheese-making. Much attention is given to bacterial starters, bacteriophages, milk-forming enzymes used in cheese-making, and the production of new cheese varieties, including those in Uzbekistan. This paper reviews the research progress on the general processing moulding, pressing and salting points of natural cheese, the biochemical pathways for production of flavor compounds in cheeses, the diversity and the role of yeasts in cheese.