Ripening Dynamics of Innovative High-Temperature Scalded Cheese

Diverse combinations of domestic and imported starter cultures and enzyme preparations can have different effects on the quality of new cheese varieties during the ripening process. In this regard, the current reliance on foreign technologies poses a challenge for the Russian cheese industry. This article describes the effect of different enzymic and starter combinations on a new brand of hightemperature scalded semihard cheese. The dynamic quality assessment included sensory profiling (taste, aroma, consistency, and texture) and microbiological parameters (beneficial microflora). The domestic versions of enzymes and starter cultures proved to be not inferior to imported samples in terms of basic technological and qualitative parameters in semihard cheese production. Domestic products may provide effective import substitution without affecting the consumer characteristics of high-temperature scalded semihard cheese.