Investigation of the milk products structure formation
- Authors: ARKhIPOV A.N.1, MAYOROV A.A.1, Arhipov AN1, Mayorov AA1
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Affiliations:
- Issue: No 2 (2012)
- Pages: 74-74
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327098
- ID: 327098
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Abstract
The devise that allows completely and obiectively study physical-chemical and structural-mechanical characteristics of milk products is presented. The instrument can also be used for studying activity of milk clotting enzymes, cheese suitability of milk, optimal regimes for coagulation.
Keywords
About the authors
Aleksandr Nikolaevich ARKhIPOV
Email: aniap12@rambler.ru
Aleksandr Al'bertovich MAYOROV
A N Arhipov
A A Mayorov
References
- Супрун С.М., Харкевич Е.С., Донченко Г.В., Кучмеровская Т.М. Получение белково-витаминного продукта на основе Fusarium sambucinum и Mycelia sterilia // Иммунология, аллергология, инфектология. 2010. № 1.
- Позняковский В.М. Гигиенические основы питания и экспертизы продовольственных товаров. - Новосибирск: НГУ, 1996.
- Curley D.M., Kumosinski T.F., Unruh JJ., Farrell H.M. Changes in the secondary structure of bovine casein by Furier transform infrared spectroscopy: effect of calcium and thermperature // J.Dairy Science. 1998. V. 81.
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