Improvement of the quality of the«Osetinskii» cheese
- Autores: Vlasova Z.A.1, Tsukgiev B.G.1, Vlasova JA1, Tsugkiev BG1
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Afiliações:
- Edição: Nº 1 (2011)
- Páginas: 40-41
- Seção: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322659
- ID: 322659
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Resumo
Scientific researches of the quality determination of the brine cheese «Osetinskii» are described in the
article. Pure cultures of the domestic strains of the lactic acid bacteria have been used in the cheese
manufacturing. Organoleptic, physical−chemical, microbiological quality indices as well as chemical
composition, amino acids composition and amino acid score of the cheese were evaluated.
article. Pure cultures of the domestic strains of the lactic acid bacteria have been used in the cheese
manufacturing. Organoleptic, physical−chemical, microbiological quality indices as well as chemical
composition, amino acids composition and amino acid score of the cheese were evaluated.
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Sobre autores
Zhanna Vlasova
Email: Vlasova_j_a@mail.ru
Boris Tsukgiev
Email: Vlasova_j_a@mail.ru
J Vlasova
B Tsugkiev
Bibliografia
- Диланян З.Х. Сыроделие. - М.: Легкая и пищевая промышленность, 1984.
- Касторных М.С. и др. Товароведение и экспертиза пищевых жиров, молока и молочных продуктов / М.С. Касторных, В.А. Кузьмина, Ю.С. Пучкова и др. - М.: Академия, 2003.
- Остроумов Л.А., Майоров А.А. Перспективные направления развития отечественного сыроделия // Молочная промышленность. 2005. № 1.
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