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No 5 (2006)
- Year: 2006
- Articles: 11
- URL: https://journals.eco-vector.com/2073-4018/issue/view/7262
Articles
2-4
Practical aspects of the application of milk clotting enzymes from the rennets of reindeers
Abstract
Results of the study of possible application of the milk coagulating enzymes from the rennets of reindeers in the manufacturing of cheeses like Vityaz are presented. Control cheeses were produced with the help of the industrial milk coagulating preparation VNIIMS SG-50. Organoleptic characteristics, change of the active acidity, nitrogen fractions and polypeptides composition in the control and testing cheeses were evaluated. Comparison of these indices showed that milk clotting enzyme from the reindeer rennets has a very low level of nonspecific proteolysis and that application of the enzyme makes it possible to produce cheese with high organoleptic characteristics and large storage life.
Cheesemaking and buttermaking. 2006;(5):5-7
5-7
10-12
Effect of whey-coagulant on yield and quality of the thermoacid cheese
Abstract
Effects of the type of the whey-coagulant and the way of its fermentation by bacterial starter cultures on the quality and stability of thermoacid cheese have been studied. It was found that the way of coagulant receiving did not influence product yield, its organoleptic, physical-chemical and biochemical properties at storage.
Cheesemaking and buttermaking. 2006;(5):18-20
18-20
21-22
23-24
Organoleptic properties of the cheese Katunskii
Abstract
Some aspects of the organoleptic characteristics formation in the Katunskii cheese are discussed. Technology of the cheese production is based on the principles of keeping main flavor indices inherent to classic hard cheeses at reduced ripening.
Cheesemaking and buttermaking. 2006;(5):28-29
28-29
Effects of cheese handling at ripening on the organoleptic characteristics of the product
Abstract
Formation of the organoleptic properties of the product in the process of traditional cheese ripening and ripening in film has been studied. It was found that ripening of cheese in the polymer film packs resulted in taste, flavor and texture improvements.
Cheesemaking and buttermaking. 2006;(5):30-31
30-31
Role of emulsifiers and stabilizers in butter churning and formation of the low fat butter structure
Abstract
Positive effects of stabilizers and emulsifiers on the process of low fat butter manufacturing are shown. Application of the above food supplements in optimal doses allows to considerably reduce butter fat phase and to achieve stability in producing the product with high consuming characteristics.
Cheesemaking and buttermaking. 2006;(5):35-37
35-37
40-41
Mechanized line for cheese formation and pressing
Abstract
Complex mechanized line for cheese formation and pressing has been developed in the laboratory of labor intensive processes mechanization (North Caucasian affiliation of the VNIIMS) headed by Prof. A.V. Onopriiko. Limited number of the lines was manufactured at the Experimental Machine Building Plant in Uglich. Additional finalization of the line was carried out at the Department of hydraulics and hydromachines of the Stavropol Polytechnical Institute.
Cheesemaking and buttermaking. 2006;(5):42-43
42-43