Formation of the acid-rennet milk coagulum with application of vegetable oil
- Authors: Ostroumov L.A1, Apenysheva T.N1, Barsukova L.S1
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- Issue: No 1 (2014)
- Pages: 46-46
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/288590
- ID: 288590
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Abstract
The process of acid-rennet coagulation of milk mixture with different levels of vegetable oil was studied. It was found that addition of vegetable oil to the milk mixture composition results in increase of the time needed for acid-rennet coagulation, slowing down syneresis process, and the coagulum formed is characterized by weaker structure.
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About the authors
L. A Ostroumov
Email: office@kemtipp.ru
T. N Apenysheva
Email: office@kemtipp.ru
L. S Barsukova
Email: office@kemtipp.ru
References
- Остроумов Л.А., Бобылин В.В. Основы производства комбинированных мягких кислотно-сычужных сыров / / Сыроделие. 1998. № 2.
- Мироненко И.М. Алгоритмы формирования молочных сгустков // Актуальные проблемы техники и технологии переработки молока: сб. научных трудов; вып. 9. -Барнаул: АЗБУКА, 2012.
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