Investigation of the milk products structure formation
- Autores: ARKhIPOV A.N.1, MAYOROV A.A.1, Arhipov AN1, Mayorov AA1
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Afiliações:
- Edição: Nº 2 (2012)
- Páginas: 74-74
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327098
- ID: 327098
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Resumo
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.
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Bibliografia
- 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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