Distribution of cheese hardness at two-sided pressing
- Authors: Manukyan S.S1
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- Issue: No 3 (2014)
- Pages: 28-29
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/288678
- ID: 288678
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Abstract
Advantages of the two-sided pressing and expediency of its launching are outlined in the article. It was found that anisotropy of cheese received with application of the two sided pressing reduces due to the cheese mass compression from both sides and repressing is excluded and time of pressing becomes shorter ( 1,5-2 hours instead of 6).
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References
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- Манукян С.С. Оптимальный режим двустороннего прессования сыра «Швейцарский» // Сыроделие и маслоделие. 2012. № 5.
- Манукян С.С. Влияние анизотропии на консистенцию сыра «Швейцарский» // Сыроделие и маслоделие. 2013. № 5.
- Оноприйко А.В. Техника и технология получения сырной массы, формования и прессования сыра: обзорная информация. - М.: ЦНИИТЭИмясмолпром, 1979.
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