Capillary structure of the hard rennetcheeses with low temperature of thesecond heating
- Authors: Ermolaev V.A.1, Ermolaev VA1
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Affiliations:
- Issue: No 1 (2011)
- Pages: 32-33
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322620
- ID: 322620
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Abstract
The methodology of the experimental study is described. The microphotographs of the structures of the
«Kostromskoi» and «Gollandskii» cheeses made before and after freeze drying are given. Values of the
macro− and micro−shrinking of capillars in the freeze dried cheese were received. Cheese «stone» was
found in the structure of cheese.
«Kostromskoi» and «Gollandskii» cheeses made before and after freeze drying are given. Values of the
macro− and micro−shrinking of capillars in the freeze dried cheese were received. Cheese «stone» was
found in the structure of cheese.
Keywords
References
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