Microstructure of cheeses with whitemoulds
- Авторлар: Ostroumov L.A.1, Ermolaev V.A.1, Sadovaya T.N.1, Ostroumov LA1, Ermolaev VA1, Sadovaya TN1
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Мекемелер:
- Шығарылым: № 1 (2011)
- Беттер: 26-27
- Бөлім: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322603
- ID: 322603
Дәйексөз келтіру
Аннотация
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.
Негізгі сөздер
Авторлар туралы
Lev Ostroumov
Email: office@kemtipp.ru
Vladimir Ermolaev
Email: office@kemtipp.ru
Tat'yana Sadovaya
Email: kalorya@kanevskaya.ru
L Ostroumov
V Ermolaev
T Sadovaya
Әдебиет тізімі
- Горбатова К.К. Физико-химические и биохимические основы производства молочных продуктов.- СПб.: ГИОРД, 2004.
- 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.