Control of milk-protein coagulum formation by the method of small amplitudes dynamic fluctuations
- Autores: Shilov A.V.1, Pirogov A.N.1, Osintsev A.M.1, Zakharova L.M.1, Shilov AV1, Pirogov AN1, Osintsev AM1, Zaharova LM1
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Afiliações:
- Edição: Nº 10 (2009)
- Páginas: 63-64
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/325275
- ID: 325275
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Somente assinantes
Resumo
Dependence of phase differences on time at rennet milk coagulation is presented that properly describes process of acid-rennet coagulum formation.
Possibilities to determine principle rheological parameters of the media studied such as viscosity and gel strength coefficient are given.
Sobre autores
Anton Shilov
Email: pmeh@kemtipp.ru
Aleksandr Pirogov
Email: pmeh@kemtipp.ru
Aleksey Osintsev
Email: osintsev@kemtipp.ru
Lyudmila Zakharova
Email: Zaharova@kemtipp.ru
A Shilov
A Pirogov
A Osintsev
L Zaharova
Bibliografia
- Раманаускас Р.И. Математическая модель кинетики сычужного свертывания молока//Химия и технология пищи: сб. науч. тр. Литовского пищевого института.− Вильнюс, 1994.
- Bohlin L., Hegg P., Ljusberg−Wahren H. Viscoelastic properties of coagulating milk// Journal of Dairy Science, 1984. V. 67.
- Rao V.N.M., Skinner G. E. Rheological properties of solid foods. Engineering Properties of Foods.− New York, NY, 1986.
- Tokita M., Hikichi K., Niki R., Arima S. Dynamic viscoelastic studies on the mechanism of milk clotting process// Biorheology. 1982. V. 19.
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