Capillary structure of the hard rennetcheeses with low temperature of thesecond heating
- 作者: Ermolaev V.A.1, Ermolaev VA1
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隶属关系:
- 期: 编号 1 (2011)
- 页面: 32-33
- 栏目: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322620
- ID: 322620
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详细
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.
参考
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- Тиняков Г.Г. Микроструктура молока и молочных продуктов / Г.Г. Тиняков, В.Г. Тиняков. -М.: Пищевая промышленность, 1972.
- Joshi N.S. Effect of calcium on microstructure and meltability of part skim mozzarella cheese / N.S. Joshi, K. Muthukumarappan,R.I. Dave // J. Dairy Sci. 2004. V. 7. № 5.
- Lobato Calleros C. Microstructure and texture of panela type cheese type cheese) like products: use of low methoxyl pectin and canola oil as milk)fat substitutes / C. Lobato) Calleros, L. Ramos)Solis, A. Santos)Moreno,M.E. Rodrigues)Huezo // Revista Mexicana de ingenieria guimica. 2006. V. 5. № 1.
- Serrano J. Effect on moderate pressure treatments on microstructure, texture and sensory properties of stirred)curd cheddar shreds / J. Serrano, G. Velazquez, K. Lopetcharat, J.A. Ramirez, J.A.Torres //J. Dairy Sci. 2004. V. 87. № 2.
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