Control of curd formation
- Autores: Pirogov A.N.1, Shilov A.V.1, Zakharenko S.G.1, Zakharenko M.A.1, Zakharov S.A.1, Pirogov AN1, Shilov AV1, Zaharenko SG1, Zaharenko MA1, Zaharov SA1
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Afiliações:
- Edição: Nº 8 (2009)
- Páginas: 63-63
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/325192
- ID: 325192
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Resumo
Measurements were made with fluctuating rheometer and rotating viscosimeter Rheotest-2. Analysis of the rheograms received by the two methods has shown that duration of sour cream fermentation process is actually the same.
It was established that fluctuating rheometer can be used to control process of acid milk coagulation as far as the devise allows get reliable evaluation of the product quality and measure structural-mechanical characteristics of the coagulum received without destruction of its structure.
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Sobre autores
Aleksandr Pirogov
Email: pmeh@kemtipp.ru
Aleksey Shilov
Sergey Zakharenko
Mariya Zakharenko
Sergey Zakharov
A Pirogov
A Shilov
S Zaharenko
M Zaharenko
S Zaharov
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