Microstructure of cheeses with whitemoulds
- Autores: Ostroumov L.A.1, Ermolaev V.A.1, Sadovaya T.N.1, Ostroumov LA1, Ermolaev VA1, Sadovaya TN1
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Afiliações:
- Edição: Nº 1 (2011)
- Páginas: 26-27
- Seção: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322603
- ID: 322603
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Resumo
lyophilized white mould has been evaluated. Dynamics of the white moulds growth in the process of cheese
ripening is given. Structure of the ripened cheese has been studied. Macro− and micro−grains have been
determined, thickness of the layers between macro−grains has been found.
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Sobre autores
Lev Ostroumov
Email: office@kemtipp.ru
Vladimir Ermolaev
Email: office@kemtipp.ru
Tat'yana Sadovaya
Email: kalorya@kanevskaya.ru
L Ostroumov
V Ermolaev
T Sadovaya
Bibliografia
- Горбатова К.К. Физико-химические и биохимические основы производства молочных продуктов.- СПб.: ГИОРД, 2004.
- Гудков А.В. Сыроделие: технологические, биологические и физикохимические аспекты.-М.: ДеЛи принт, 2003.
- Michelle K. Microstructure and functionality of processed cheese: the role of milk fat / K. Michelle. - Raleigh, Nort Caroline: Food Science, 2008.
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