Microstructure of cheeses with whitemoulds


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Results of the study of microstructure of the white moulds cheeses are given. Microstructure of the
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.

参考

  1. Горбатова К.К. Физико-химические и биохимические основы производства молочных продуктов.- СПб.: ГИОРД, 2004.
  2. Гудков А.В. Сыроделие: технологические, биологические и физикохимические аспекты.-М.: ДеЛи принт, 2003.
  3. 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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