Special issues of the fermented cheese production
- Авторлар: Mordvinova V.A1, Ostrouhova I.L1, Ostrouhov D.V1, Il'ina S.G1
-
Мекемелер:
- Шығарылым: № 1 (2019)
- Беттер: 18-20
- Бөлім: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/286578
- ID: 286578
Дәйексөз келтіру
Ашық рұқсат
Рұқсат берілді
Аннотация
Varieties of fermented cheese are considered in the article. Attention is paid to the special items of production, effects of different factors on formation of distinctive organoleptic characteristics.
Толық мәтін
Әдебиет тізімі
- Диланян, З.Х. Сыроделие / З.Х.Диланян. -М.: Легкая и пищевая промышленность, 1984. -249 с.
- Горбатова, К.К. Биохимия молока и молочных продуктов / К.К.Горбатова, П.И.Гунькова. - СПб.: ГИОРД, 2010. - 336 с.
- Wong, N.P. The effect of manufacturing variables on the mineral content of Cottage cheese / N.P.Wong [et al.] // J. Dairy Sci. 1976. S. 59. P. 41-44.
- Гудков, А.В. Сыроделие: технологические, биологические и физико-химические аспекты/ А.В.Гудков. - М.: ДеЛи принт, 2003. - 779 с.
- Lucey, J.A. Rheological properties at small (dynamic) and large (yield) deformations of acid gels made from heated milk / J.A.Lucey [et al.]// J. Dairy Res. 1997. № 64. P. 591-600.
- Lucey, J.A. Effect of interactions between denatured whey proteins and casein micelles on the formation and rheological properties of acid skim milk gels / J.A.Lucey [et al.] // J. Dairy Res. 1998. № 65. P. 555-567.
- Emmons, D.B. Factors affecting the pH of skimmilk coagulation by lactic culture / D.B.Emmons, W.V.Price, A.M.Swanson // J. Dairy Sci. 1959. № 42. P. 589-597.
- Van Vliet, T. Rheological properties of filled gels. Influence of filler matrix interaction. Colloid Polym / T.Van Vliet // Sci. 1988. № 266. P. 518-524.
Қосымша файлдар
