The Count of Lactic Acid Bacteria in White Cheese

The aim of the study was to investigate the effect of pH and the temperature on the lactic acid bacteria during 45 day cheese making time because they have the most important effect in taste and aroma as final product. The determination of the presence of lactic acid bacteria counted in milk and cheese is important because they have the most important effect in taste and aroma as final product. Raw material for white soft cheese production was bulk cow milk (summer lactation) from the terrain of the whole Pcinja region in Serbia. The samples for microbial and physical-chemical testing were monitored from: raw milk, milk before making cheese, whey, coagulate before production, after self pressure and pressure, cheese after moulding and dry salting and cheese after the 1 st, 10 th, 20 th, 30 th and 45 th day of brine. During the cheese making, the number of lactic acid bacteriaa in the milk prepared for making cheese was decreasing in comparison to their number in the raw milk, which proves that the total number of microorganisms is less after pasteurization. During the further production, the number of lactic acid bacteria came up the maximum in the phase of pressing or self-pressing, forming end salting. The number of lactic acid bacteria decrease during the cheese ripening in the pickle. The biggest fails of number cover with the biggest fail of pH. At the end of salting, the number of lactic acid bacteria moves from 2.4x10 5 – 5.8x10 5/g of cheese