I. Sion, A. Dabija, M. Tita, O. Tita
Key words: ripening, cheese, fermentation
In the process of cheese obtaining it has to control the lactic fermentation, by realising in each phase of technological process the recommended value for acidity. The pH value has a major importance for finite product quality, especially for his firmness. Lactic acid reacts with the complex phospho-para calcium casein. So, for a good and constant quality we must not have over or below lactic acid concentration.
Each type of cheese presents its own evolution concerning titrable acidity and pH, in the course of technological process. In this study, we’ve tried to estimate few parameters that characterise the ripening degree of two types of semi-hard cheese: Olanda and Trapist and to determine a method for improving or, even accelerate the maturation process, by following some nitrogen fractions evolution in the course of ripening process..