Effects of the way of the milk mixture normalization on the hard cheese quality
- Authors: Delitskaya I.N1, Mordvinova V.A1, Lepilkina O.V1, Myagkonosov D.S1
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- Issue: No 2 (2017)
- Pages: 24-25
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/289532
- ID: 289532
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Abstract
Classic grates cheese in Italy is produced from raw milk that is not subjected to temperature and mechanical effects: normalization is carried out by staying the milk, skimming and mixing of partially skimmed milk with fresh whole milk. In Russia, cheese is made only of pasteurized and normalized milk received using separa-tor-normalizer. In the article the impacts of the method applied for milk mixture normalization at grated cheese production on changes of free fat and organoleptic indices in the course of ripening are analyzed.
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About the authors
I. N Delitskaya
Email: uglich-cheese@mail.ru
V. A Mordvinova
Email: uglich-cheese@mail.ru
O. V Lepilkina
Email: uglich-cheese@mail.ru
D. S Myagkonosov
Email: uglich-cheese@mail.ru
References
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- Толстухина Л.С. Содержание дестабилизированного жира в молоке // Молочная промышленность. 1976. № 2. С. 14-16.
- Горбатова К.К. Химия и физика молока. -СПб.: ГИОРД, 2003. С. 206-207.
- Лепилкина О.В., Смыков И.Т., Логинова И.В. Свободный жир в сырах и сырных продуктах / / Сыроделие и маслоделие. 2014. № 4. С. 4-6.
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