Applying natural aroma supplements with cheese flavor
- Authors: Myagkonosov D.S1, Mordvinova V.A1, Kalabushkin V.V1, Abramov D.V1, Alekseeva E.V1
-
Affiliations:
- Issue: No 1 (2019)
- Pages: 30-32
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/286590
- ID: 286590
Cite item
Abstract
The items of production of the economical class cheese are outlined and the ways to improve quality and reduce production costs. The cheese of the economical class are considered to be processed cheese in which natural milk components (milk fat and protein) have been replaced with non-milk components with the aim to reduce prices. Application of the natural aroma and flavor supplements with cheese flavor are offered to improve quality of the economic cheese.
Keywords
Full Text
![Restricted Access](https://journals.eco-vector.com/lib/pkp/templates/images/icons/text_lock.png)
References
- Мордвинова, В.А. Новые понятия и наименования продуктов сыроделия / В.А.Мордвинова, Н.Н.Оносовская // Сыроделие и маслоделие. 2018. № 3. С. 28-29.
- Lactosan: Range of Cheese Powder Products. http://www.lactosan.com.uy/Product-range.2438.aspx
- Cheese Powder-the Ingredient Chameleon [Электронный ресурс]. https://www.prepared-foods.com/articles/104602-cheese-powder-the-ingredient-chameleon
- Natural Cheese Flavors - Enzyme Modified Cheese [Электронный ресурс]. http: / / www.jeneil-bioproducts.de/ en/produkte/natural-cheese-flavors/advantages/
- The Better Way to Cheese [Электронный ресурс]. https://www.dairiconcepts.com/better-way-cheese/
- Смирнов, Е.В. Пищевые ароматизаторы / Е.В.Смирнов: справочник. - СПб.: Изд-во «Профессия», 2008. - 736 с.
- Flavorjen: Natural Starter Distillate [Электронный ресурс]. http://flavorjen.com/ shop/Flavorjen+Dairy/Natural+Starter+Distillate. html
- Скотт, Р. Производство сыра: научные основы и технологии / Р.Скотт, Р.К.Робинсон, Р.А.Уилби. - СПб.: Профессия, 2005. С. 147.
- Singh, T.K. Flavor of Cheddar Cheese: A Chemical and Sensory Perspective / T.K.Singh, M.A.Drake, K.R.Cadwallader // Comprehensive Reviews In Food Science And Food Safety. 2003. № 2. P. 166-189.
Supplementary files
![](/img/style/loading.gif)