FOOD RESOURCES 2014. Issue N 2. Article 17

  • Друк
Деталі
Створено: Вівторок, 22 січня 2019, 09:55
Перегляди: 812
17. Ripening process of cheese with two kinds of molds
 
Yu.Orliuk, M.Stepanyshchev
Pages: 89-93
 
Abstract
To assess the ripening of cheese with two types of mold were compared it indicators of proteolysis and lipolysis, with analogous indices Roquefort and Camembert cheeses. The intensity of proteolysis in cheese with two types of mold researched by electrophoresis determining the fractional change in the protein. The intensity of lipolysis was determined by changes in the content of volatile fatty acids during ripening. For a fuller understanding of the process of with two types of mold cheese ripening identified change in its active acidity and structural-mechanical properties during ripening.
 
Key words: cheese with mold, proteolysis, electrophoresis, lipolysis, volatile fatty acids
 
References
1. Шергина И.А. Мягкие сыры – расширение ассортимента, проблемы рентабельности производства / И.А. Шергина // Сыроделие и маслоделие. – 2006. – №5. – С. 14-17.
2. Шергина И.А. Классификация и особенности производства м’яких сыров / И.А. Шергина // Сыроделие и маслоделие. – 2008. – №4. – С. 8-9.
3. Gripon J.C. Cheese – mould-ripened cheeses / J.-C. Gripon, In. Roginski, H. Fuquay, J. and Fox, P. Еds // Encyclopedia of Dairy Sciences / Academic Press. New-York.– 2002. – Vol. 1.– P. 401-406.
4. Рачев Р. Метод за определяне на летливите мастни киселики във ферментирали млечни продукти и сирена посредством газовотечностна хроматография / Р. Рачев // Хранителна промишленост. – 1975. – № 8-9. – С. 24-27.