About the role of emulsifiers in improving cheese products quality
- Autores: Lepilkina O.V1, Smykov I.T1, Loginova I.V1
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Afiliações:
- Edição: Nº 2 (2016)
- Páginas: 44-45
- Seção: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/289242
- ID: 289242
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Resumo
Possibilities to improve quality of the semi-hard cheese products due to the application of the milk fat replacers with preliminary added low molecular emulsi ers are discussed. Results of the experimental study of the impacts of emulsi ers on formation of the fat globe membranes, availability of fat for lypolisys, organoleptic properties of cheese products are given.
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Sobre autores
O. Lepilkina
Email: uglich-cheese@mail.ru
I. Smykov
Email: uglich-cheese@mail.ru
I. Loginova
Email: uglich-cheese@mail.ru
Bibliografia
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