Special features of production of cheeses with cheddaring and thermo-mechanical treatment
- Authors: Delitskaya I.N1, Mordvinova V.A1
-
Affiliations:
- Issue: No 3 (2017)
- Pages: 20-21
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/289557
- ID: 289557
Cite item
Abstract
Special issue of the technology used for manufacturing of the above mentioned cheese is presence in the technological scheme of cheddaring and thermo-mechanical treatment (or plastification) of the cheese mass These operations in case of the proper fulfillment provide receiving of the cheese with lay structure. Differences in the regimes of these operations effect degree of cheddaring, moisture content in the cheese mass and quality of the finished products as a whole. In the article analysis of the special items of cheddaring and plastification is given that allows to control quality of the finished product.
Full Text
About the authors
I. N Delitskaya
Email: uglich-cheese@mail.ru
V. A Mordvinova
Email: uglich-cheese@mail.ru
References
- Шергина И.А., Лепилкина О.В., Шергин Н.А., Делицкая И.Н. Формирование консистенции сыров с чеддеризацией и термомеханической обработкой сырной массы // Сыроделие и маслоделие. 2001. № 4. С. 19-20.
- Шергин А.Н. Исследование основных массообменных процессов и совершенствование биотехнологии сыра с чеддеризацией и термомеханической обработкой сырной массы: авто-реф. дис.. канд. техн. наук: 05.18.04 / Шергин Александр Николаевич. - Углич, 2004. - 19 с.