FORMATION OF THERMOACID CHEESE RHEOLOGY DURING FERMENTATION OF CHEESE MASS

Authors

  • G. Kalmykova Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • O. Bodnarchuk Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine

Keywords:

thermoacid-coagulated cheese, the boundary shear stress, consistence,physical and chemical parameters

Abstract

The article describes structural and mechanical properties of thermoacid cheese enrichedwith lactic microflora. The dependence between the physical and chemical parameters thefermentation medium and the critical shear stress in the finished product are determined thatallowed more objectively characterize the product. Instrumental characteristics and mouthfeelconsistence of thermoacid cheese were compared.For the evaluation of influence of technological factors on the rheological properties ofthermoacid cheese enriched with lactic microflora researches of the influence of the fermentationmedium temperature, the duration of the fermentation process and titrable acidity of thefermentation medium on the formation of its structure was carried out.

Downloads

Download data is not yet available.

References

Алимарданова М.К. Исследование реологических характеристик рассольных сыров / М.К. Алимарданова // Сб. мат-лов VI специализир. межд. конгресса «Молочная промышленность Сибири». – Барнаул. – 2008. – С. 60-63.

Алимарданова М.К. Исследование реологических свойств полутвердого сыра из козьего молока / Мариям Алимарданова, Рауан Мухтарханова // Международный научный институт «Educatio». – 2015. – № IX (16). – С. 64-67.

Николаев Л.К. Экспериментальные исследования реологических характеристик плавленого сыра «Кисломолочный» / Л.К. Николаев, Б.Л. Николаев // Науч. журнал НИУ ИТМО. Серия «Процессы и аппараты пищевых производств», 2013. – № 4. – Электронный ресурс: http://www.processes.ihbt.ifmo.ru.

Хавров Я.В. Консистенция – одна из важнейших характеристик сыра / Я.В. Хавров // Ползуновский альманах. – 2005. – №1. – С. 116-117.

Хавров Я.В. Изучение реологических показателей сырной массы на стадии формования и прессования / Я.В. Хавров, М.П. Щетинин // Продукти питания и рациональное использование сырьевых ресурсов. – Сб. науч. трудов. – Вып. 6. – Кемерово, 2003. – С. 3-4.

Галух Б.І. Дослідження структурно-механічних показників бринзи виготовленої з молока різних видів тварин / Б.І. Галух // Науковий вісник ЛНУВМБТ ім. С.З. Ґжицького. – Т.12. – № 3(45). – Ч. 4. – 2010. – С. 14-18.

Lucey J.A. Perspectives on the basis of the rheology and texture properties of cheese / J A. Lucey, M.E. Johnson, D.S. Home // Journal of Dairy Science. – 2003. – Vol. 86. – P. 2725-2743.

Гудков, А.В. Сыроделие: технологические, биологические и физико-химические аспекты / А.В. Гудков. – М.: ДеЛи принт, 2003. – 800 с.

Горбатов А.В. Структурно-механические характеристики пищевых продуктов. Справочник / Под ред. А.В. Горбатова. – М. Легкая и пищевая промышленность, 1982. – 296 с.

Инихов Г.С. Методы анализа молока и молочных продуктов / Г. Инихов, Н. Брио. – М.: Пищев. пром., 1971. – 275 с.

Downloads

Published

2016-12-25

How to Cite

Kalmykova, G., & Bodnarchuk, O. (2016). FORMATION OF THERMOACID CHEESE RHEOLOGY DURING FERMENTATION OF CHEESE MASS. FOOD RESOURCES, 4(07), 87–91. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/260

Issue

Vol. 4 No. 07 (2016): Food Resources

Section

Технічні науки

License

Licensing and Copyright

The collection provides immediate open access, ensuring that the content is freely available to the global community, facilitating a broader exchange of knowledge in accordance with the principles of open science.

By submitting an article to the editors of the collection, authors confirm that the manuscript has not been submitted to other publications and grant the journal the right of first publication in accordance with the terms of the Copyright Transfer Agreement.

Copyright. Authors retain full copyright to their articles without restriction and simultaneously grant the journal a non-exclusive license for publication, distribution, and indexing.

Licensing. The collection publishes articles under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license.

https://creativecommons.org/licenses/by-nc-nd/4.0/deed.uk

This license permits:

  • copying and distributing the material in any medium or format;
  • use of the material for educational and research purposes.
  • Subject to the following conditions:
  • attribution of the author, source, and license link;
  • noncommercial use;
  • no distribution of modified material (no derivatives).

First Publication Rights. Authors grant the collection “Food Resources” first publication rights, these allowing the collection to distribute the scientific material with attribution of authorship and the original publication in the collection.

Self-Archiving. Authors may upload any version of their articles (preprint, postprint, or published version) to institutional, disciplinary, or personal repositories without embargo, provided they indicate that the article was published in the collection "Food Resources" and include the CC BY-NC-ND license.