Intensification of the rennet cheese ripening
- 作者: Ostroumov L.A.1, Nikolaeva EA1, Ostroumov LA1, Nikolaeva EA1
-
隶属关系:
- 期: 编号 3 (2009)
- 页面: 14-17
- 栏目: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/287235
- ID: 287235
如何引用文章
详细
Results of the study undertaken for evaluation of cheese ripening in the polymere film and at traditional way of handling are discussed. As an example two cheeses were taken: Sovetskii and loaf Dutch. Diffusion-osmotic processes, dynamics of the lactic acid and propionic acid microflora growth as well as organoleptic characteristics of the products are described. Information is given concerning gas system and its relation with cheese picture. Effects of some technological factors on product quality were established.
参考
补充文件
