Experimental research and technology development semihard cheese with propionic acid bacteria

The article gives the results of experimental researches of microbiological and biochemical parameters of semihard cheese technology. The conclusions and recommendations are given on the basis of the received data. It is established, that activity of propionic microflora development in semihard cheese was above that promoted the formation of figure, consisting of large eyes and formation of spice, nut taste. It is recommended to use sheeting ‘‘Latex’’, and film ‘‘Kriovak’’ in technology semihard cheese with propionic bacteria, and its care during maturing.