摘要：Experimental production of soft mold-matured goat's cheese "Blanka" was carried out on large scale with a view of testing statement that the way of addition Penicillium candidum spores has influence on cheese properties. Three groups of cheese samples formed part of ten every day's cheese productions using daily 2000 l of blended cow's and goat's milk (ratio 1:1). Water suspension of Penicillium candidum spores was added: a) in milk before renneting, b) spraying young cheese surface, and c) combining addition of spores in milk and spraying the surface of young cheese. Cheese samples ripened 10 to 12 days in curing rooms (temperature 8 to 10 °C relative humidity 95%). Results of chemical, microbiological and sensory analysis of milk and cheese, and statistical analysis data rended possible the conclusion that the way of spores addition did not influence chemical composition and cheese yield, it influenced development of surface mycelia and sensory cheese properties. Acidity of ripened cheese depended on the way of spores addition only in part. The most favourable way of spores addition was the one combining addition in milk before renneting and spraying cheese surface. The spraying of cheese surface was better than mere spores addition in milk before renneting.
关键词：soft goat's mold-matured cheese "Blanka"; way of spores addition; cheese composition; sensory quality evaluation
