Capillary structure of the hard rennetcheeses with low temperature of thesecond heating
- Авторлар: Ermolaev V.A.1, Ermolaev VA1
-
Мекемелер:
- Шығарылым: № 1 (2011)
- Беттер: 32-33
- Бөлім: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322620
- ID: 322620
Дәйексөз келтіру
Ашық рұқсат
Рұқсат берілді
Тек жазылушылар үшін
Аннотация
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.
Негізгі сөздер
Әдебиет тізімі
- Голубева Л.В. Микроструктура сыров до и после копчения / Л.В. Голубева, А.Б. Авакимян, А.В. Гребенщиков, С.Ю. Китаев// Молочная промышленность. 2009. № 8.
- 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.
Қосымша файлдар
