Research of inhibitors of technically mean mikroflora in production of cheese products
Influence of lysozyme and saltpetre on technically harmful gas-forming microflora and development of starter microflora of a direct way of introduction at manufacture of the cheese products received by way of renneting coagulation is investigated. The efficiency of effect of lysozyme on bacteria of group of colibacilli, butyrate bacteria and development of lactic process is established, comparative analysis with inhibitor saltpetre is carried out.