To the item of taste formation in the cheese with white mould


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Abstract

The factors effecting formation of taste and consistency of cheese with white mould have been considered in the article. It has been shown that characteristic taste and consistency of the cheese are formed under the in uence of the fermentative systems of the mould. Monitoring of the mould cultures available on the ingredients market has been carried out. It was shown that moulds differ by their properties including proteolitic and lipolitic activities, and producers can choose the cultures giving original taste of their cheese.

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References

  1. Гудков, А.В. Сыроделие: технологические, биологические и физико-химические аспекты/ А.В.Гудков. - М.: ДеЛи принт, 2012. С. 570.
  2. Скотт, Р. Производство сыра / Р.Скотт, Р.Робинсон, Р.Уилби. - СПб.: Профессия, 2012. С. 51.
  3. Производство сыра: технология и качество/ пер. с фр. Б.Ф.Богомолова; под ред. и с предисл. Г.Г.Шилера. - М.: Агропромиздат, 1989. - 496 с.
  4. Г.Д. Мюнх, Х. Микробиология продуктов животного происхождения / Г.Д.Мюнх [и др.]. -М.: Агропромиздат, 1985. - 592 с.

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