Effect of propionic bacteria starter culture on soft cheeses quality


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Production of soft cheeses from cow and goat milks with application of propionic bacteria is an actual problem for the Mongolian food industry. Research work has been carried out with the aim to evaluate effects of propionic bacteria starter cultures on quality formation of soft cheeses. It was found that at application of propionic starters a considerable amount of volatile fatty acids, aroma substances, water soluble proteins is accumulated providing formation of the typical aromas and tastes of cheeses. Soft cheeses manufactured with the above starter cultures are characterized by high levels of living cells of propionic bacteria providing the products received with probiotic characteristics. Technological regimes for soft cheeses manufacturing from cow and goat milks with the help of propionic starters have been substantiated and chosen.

参考

  1. Воробьева Л.И. Пропионовокислые бактерии.- М.: МГУ, 1995.
  2. Нарангэрэл Ч. Из результатов исследований фракции белков козьего молока // «Человек и пища». - Улан_Батор, 2005, № 2 (56).
  3. Хамагаева И.С., Нарангэрэл Ч., Белозерова Л.М. Повышение потребительских свойств мягких сыров // Потребительский рынок: качество и безопасность товаров и услуг: тезисы докладов междунар. науч._практ. конф.- Орел, 2001.

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