Special features of the technology of the brine cheese «Ironsky» production
- Autores: Vlasova J.A1
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Afiliações:
- Edição: Nº 2 (2017)
- Páginas: 32-33
- Seção: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/289537
- ID: 289537
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Resumo
The main technological operations of the process for production of «Ironsky» cheese with addition of aroma spices are given in article. Special feature of the production of the cheese is speci c operation - drying out of cheese and introduction of the strains of pure cultures of lactic acid bacteria of local selection. The obtained experimental data of the organoleptic, physical -chemical and microbiological indices of quality of cheese «Ironsky» are given in article.
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Bibliografia
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- ТР ТС 033/2013. Технический регламент Таможенного союза «О безопасности молока и молочной продукции». - Решение Совета ЕЭК, № 67 от 09.10. 2013. - 129 с.
- Диланян З.Х. Сыроделие. - М.: Легкая и пищевая промышленность, 1984. - 280 с.
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