Development of the method for evaluating suitability of milk for coagulation
- Authors: Mayorov AA1, Mironenko IM1, Zharkov RV1
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Affiliations:
- Issue: No 1 (2010)
- Pages: 16-18
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322557
- ID: 322557
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Abstract
The essence of the method that is being offered for evaluating suitability of milk to coagulate is given. The method is based on fixation of viscosity dynamics in the course of milk coagulation and determination of strength of the coagulum received. Schemes of the devices used in the development process are shown.
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About the authors
A A Mayorov
Email: sibniis@alt.ru
I M Mironenko
Email: sibniis@alt.ru
R V Zharkov
Email: sibniis@alt.ru
References
- Головков В.П. Обогащение молока белком при производстве сыра / В.П.Головков, Н.Ф.Горелова, Г.В.Авдалян // Сыроделие и маслоделие. 2005. № 6.
- Липатов Н.Н., Тарасов К.И. Восстановленное молоко / Н.Н.Липатов, К.И.Тарасов. - М.: Агропромиздат, 1985.
- Производство сыра: технология и качество / Перевод с франц. Б.Ф.Богомолова; под ред. Г.Г.Шилера. - М.: Агропромиздат, 1989.
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