About the role of emulsifiers in improving cheese products quality
- Authors: Lepilkina O.V1, Smykov I.T1, Loginova I.V1
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Affiliations:
- Issue: No 2 (2016)
- Pages: 44-45
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/289242
- ID: 289242
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Abstract
Possibilities to improve quality of the semi-hard cheese products due to the application of the milk fat replacers with preliminary added low molecular emulsi ers are discussed. Results of the experimental study of the impacts of emulsi ers on formation of the fat globe membranes, availability of fat for lypolisys, organoleptic properties of cheese products are given.
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About the authors
O. V Lepilkina
Email: uglich-cheese@mail.ru
I. T Smykov
Email: uglich-cheese@mail.ru
I. V Loginova
Email: uglich-cheese@mail.ru