Microstructure of cheeses with whitemoulds
- Authors: Ostroumov L.A.1, Ermolaev V.A.1, Sadovaya T.N.1, Ostroumov LA1, Ermolaev VA1, Sadovaya TN1
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Affiliations:
- Issue: No 1 (2011)
- Pages: 26-27
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322603
- ID: 322603
Cite item
Abstract
lyophilized white mould has been evaluated. Dynamics of the white moulds growth in the process of cheese
ripening is given. Structure of the ripened cheese has been studied. Macro− and micro−grains have been
determined, thickness of the layers between macro−grains has been found.
Keywords
About the authors
Lev Aleksandrovich Ostroumov
Email: office@kemtipp.ru
Vladimir Aleksandrovich Ermolaev
Email: office@kemtipp.ru
Tat'yana Nikolaevna Sadovaya
Email: kalorya@kanevskaya.ru
L A Ostroumov
V A Ermolaev
T N Sadovaya
References
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- Гудков А.В. Сыроделие: технологические, биологические и физикохимические аспекты.-М.: ДеЛи принт, 2003.
- Michelle K. Microstructure and functionality of processed cheese: the role of milk fat / K. Michelle. - Raleigh, Nort Caroline: Food Science, 2008.