THE RESEARCH OF PROTEOLYSIS AND LIPOLYSIS IN CHEESES WITH MOLD
Rubrics: FOOD PRODUCTION TECHNOLOGY
Authors:
1.
Institute of Food Resources NAAS
2.
Institute of Food Resources NAAS
Type:
Article
Pages:
from 45
to 48
Status:
Published
Received:
25.09.2013
Accepted:
25.09.2013
Published:
25.09.2013
Subject area:
UDK 637.3
UDK 66 Химическая технология. Химическая промышленность. Родственные отрасли
UDK 60 Прикладные науки. Общие вопросы
UDK 66 Химическая технология. Химическая промышленность. Родственные отрасли
UDK 60 Прикладные науки. Общие вопросы
Language:
Russian
Keywords:
Cheese fusion, proteolysis, lipolysis, maturation
Abstract (English):
The process of ripening cheeses with mold characterized by intensity of proteolysis and lipolysis, which greatly affect the organoleptic properties of the finished product. The study of lipolysis and proteolysis during ripening of cheese Pecherskiy and the data obtained are compared with those of cheeses Camembert and Roquefort allowed to evaluate process of maturation.
The process of ripening cheeses with mold characterized by intensity of proteolysis and lipolysis, which greatly affect the organoleptic properties of the finished product. The study of lipolysis and proteolysis during ripening of cheese Pecherskiy and the data obtained are compared with those of cheeses Camembert and Roquefort allowed to evaluate process of maturation.
Keywords:
Cheese fusion, proteolysis, lipolysis, maturation
Cheese fusion, proteolysis, lipolysis, maturation
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2. Shergina, I.A. Klassifikaciya i osobennosti proizvodstva myagkih syrov / I.A. Shergina // Syrodelie i maslodelie. - 2008. - № 4. - S. 8-9.
3. Gripon, J.C. Cheese - mould-ripened cheeses / J.C. Gripon // Roginski H., Fuquay J. and Fox P. Encyclopedia of Dairy Sciences. - N. Y.: Academic Press, 2002. - Vol. 1. - P. 401-406.
