About problems of season production and cheese suitability of milk
- Authors: Mayorov AA1, Mironenko IM1, Baibikova AA1
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- Issue: No 1 (2010)
- Pages: 10-13
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322546
- ID: 322546
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Abstract
Problems of season production and ways of their solutions related with milk quality and improvement of its cheese suitability are discussed in the article. Special attention is paid to effects of milk cooling and transportation on parameters of rennet coagulating process, properties of coagulum received and losses at cheese mass treatment. Dynamics of calcium ions exchange at heating and cooling of milk after short and prolong storage at low temperatures is shown. Methods for improving milk protein phase stability after cooling are described.
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About the authors
A A Mayorov
Email: sibniis@alt.ru
I M Mironenko
Email: sibniis@alt.ru
A A Baibikova
Email: sibniis@alt.ru
References
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- Гудков А.В. Сыроделие: технологические, биологические и физико-химические аспекты - М.: ДеЛи принт, 2004.
- Производство сыра: технология и качество /пер. с фр. Б.Ф. Богомолова; под ред. и с предисл. Г.Г.Шилера. - М.: Агропромиздат, 1989.
- Скотт Р. Производство сыра: научные основы и технологии / Р.Скотт, Р.К.Робинсон, Р.А.Уилби. - СПб.: Профессия, 2005.
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