摘要：The effect of polyvalent cultures composed from Streptococcus lactis Ak-60 und Micrococcus M-104 on trappist cheese ripening process is investigated and results are compared with the effect of standard cultures. The cheese is vacuum packed in plastic foils. The results of this study show that, during the investigated ripening period, the number of lactobacilli and micrococci in cheese with polyvalent cultures is considerably higher than with standard cultures; on the other hand the number of streptococci in cheeses with standard cultures Is higher. The content of soluble nitrogen with polyvalent cultures without foil after 13 days of ripening, is higher than in the samples with standard cultures (0.207:0.173). The same conclusion can be drawn analysing the 2 samples of cheeses packed in foil, after 20 days of ripening (0.388:0.313). What about organoleptic grades, the cheeses with polyvalent cultures in plastic foils got 18.3 points; without foil 18.0 points; with standard cultures in foils 14.7 points and without foil 12.5 points. Polyvalent cultures Str. lactis Ak-60 and Micrococcus M-104 can be successful used for the cheese ripening in plastic foil. The ripening period is shorter and the organoleptic properties better compared to the samples obtained with standard cultures.
