Dynamics of the blue moulds growthat cheese ripening
- Authors: Ostroumov LA1, Ermolaev VA1, Sadovaya TN1, Ostroumov L.A.1, Ermolaev V.A.1, Sadovaya, T.N.1
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Affiliations:
- Issue: No 6 (2010)
- Pages: 16-17
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/287731
- ID: 287731
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Abstract
About the authors
L A Ostroumov
V A Ermolaev
T N Sadovaya
Lev Aleksandrovich Ostroumov
Email: office@kemtipp.ru
Vladimir Aleksandrovich Ermolaev
Email: office@kemtipp.ru
Tat'yana Nikolaevna Sadovaya,
Email: kalorya@kanevskaya.ru
References
- Горбатова К.К. Физико-химические и биохимические основы производства молочных продуктов.- СПб.: ГИОРД, 2004.
- Гудков А.В. Сыроделие: технологические, биологические и физико-химические аспекты.- М.: ДеЛи принт, 2003.
- Lobato-Calleros C. Microstructure and texture of panela type cheese type cheese-like products: use of low methoxyl pectin and canola oil as milk-fat substitutes / C. Lobato-Calleros, L. Ramos-Solis, A. Santos-Moreno, M.E. Rodrigues-Huezo // Revista Mexicana de ingeniería guimica. 2006. V. 5. № 1.
- Michelle K. Microstructure and functionality of processed cheese: the role of milk fat / K. Michelle. - Raleigh, Nort Caroline: Food Science, 2008.
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