摘要：The results show that the polyvalent culture could he successfully used in the industrial production of white cheese with the lower fat percentage and ripening in a vacuum, packed films. The fat percentage doesn't have influence on the dynamics of total bacterial count, while lactobacilli in vacuum packed cheese develop much better than micrococci. For the production of white cheese from the skim-milk with the polyvalent culture, some corrections in the technological process are necessary.
关键词：white cheese; polyvalent culture; fat percentage; type of ripening
