摘要：The effect of acidity on stability of processed cheese was studied using results of chemical and microbiological analyses and sensory evaluation. Cheese samples (n = 76) were made from 22 melting blends after technological scheme for processed soft cheese "Domino" from regular production programme in "Sirela" Dairy Bjelovar, on "Stephan" melting unit, from 1983 to 1985. Research hypothesis is based on the assumption that acidity of medium would be one of essential growth limiting factors of thermoresistant microorganisms agents of cheese spoiling and that pH value of cheese would influence the spoiling process, namely the stability of processed cheese. Analytical results and processing data suggest the conclusion that the pH values of processed cheese from 5.4 to 6.5 influence the speed of cheese spoiling, two parameters being correlatively linked. Only pH values approaching neutral reaction form good conditions for development of sporeforming bacteria and cheese deterioration. The speed of cheese deterioration is mostly influenced by surviving heat-resistant microorganisms. There was very high correlative Uncage between the quality of raw melting material and heat treatment of processed cheese and its spoiling speed. Cheese samples stored at control temperature (incubator 37° C) deteriorated twice as fast as those stored at room temperature (21 ± 2 °C).
