Effects of two sided pressing without tissue on the quality of the Dutch cheese
- Autores: Manukyan S.S1
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Afiliações:
- Edição: Nº 4 (2012)
- Páginas: 40-41
- Seção: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/288091
- ID: 288091
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Resumo
The method of two sided pressing for improving technological process of the Dutch cheese is introduced. Cheese mass is hardening from both sides forcing out whey from the species between grains that results in the same hardening and more even distribution of moisture throughout the cheese mass. As a result microbiological and biochemical processes become more intensive and positively effect cheese quality.
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Bibliografia
- Диланян З.Х. Сыроделие. - 3-е изд., перераб. и доп. - М.: Легкая и пищевая промышленность, 1984.
- Оноприйко А.В. Техника и технология получения сырной массы, формования и прессования сыра: обзорная информация. - М.: ЦНИИТЭИ мясомолпром, 1979.
- Оноприйко А.В., Табачников В.П. Техника и технология бессалфеточного прессования сыра: обзорная информация: маслодельная и сыродельная промышленность. - М.: ЦНИИТЭИ мясомолпром, 1979.
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