FIELD: food industry.
SUBSTANCE: invention relates to food industry and biotechnology and is a composition ready for cheese production where mentioned composition includes fermenting culture, mentioned EPS-culture contains live lactic-fermentation micro organism Lactobacillus sakei 570 deposited as DSM 15889 in "German collection of micro organisms and cell cultures" (DSM). Mentioned lactic-fermentation micro organism is able to produce ferment catalising EPS production.
EFFECT: cheese products prepared using the composition are characterised by at least one of properties improved: aroma, taste, mildness, consistency, texture, synaeresis, shape, chewingness, firmness, viscosity, gel fragility, separation of whey, structural and/or organoleptic properties, food and/or healing effects.
25 cl, 14 dwg, 5 tbl, 5 ex
