Free fat in cheese and cheese products
- Autores: Lepilkina O.V1, Smykov I.T1, Loginova I.V1
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Afiliações:
- Edição: Nº 4 (2014)
- Páginas: 37-39
- Seção: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/288739
- ID: 288739
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Resumo
One of the reasons of the low quality of cheese products is substantiated that is connected with low level of free fat in the structure of the products.
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Bibliografia
- Мордвинова В.А., Лепилкина О.В., Остроухова И.Л., Самойлов А.В. Особенности формирования органолептических показателей сырных продуктов // Сыроделие и маслоделие. 2012. № 2.
- Уманский М.С. Селективный липолиз в биотехнологии сыра. - Барнаул, 2000.
- Еverett D.W., Auty M.A.E. Cheese structure and current methods of analysis: Review. / / Int. Dairy J. 18. 2008.
- Lopez C. Focus on the supramolecular structure of milk fat in dairy products / / Reprod. Nutr. Dev. V. 45. 2005.
- Rowney M.K., Hickey M.W., Roupas P., Everett D.W. The Effect of Homogenization and Milk Fat Fractions on the Functionality of Mozzarella Cheese // J. Dairy Sci. V. 86. 2003.
- Yu L., Hammond E.G. The Modi cation and Analysis of Vegetable Oil for Cheese Making // JAOCS. V. 77. N. 9. 2000.
- Вuma T.J. Free fat in spray-dried whole milk // Ned. Melk-en Zuiveltijdschr. V. 25. № 1, 2, 3, 16. 1971.
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