Research of fermentation conditions of the fermentation of cheese bulk in production of thermoacid cheeses

Authors

  • Yu. Orliuk Institute of Food Resources NAAS
  • Н. Kalmykova
  • S. Narizhniy

Keywords:

thermoacid cheese, fermentation medium, fermentation modes, the regression equations, the temperature of the fermentation medium, moisture content, chewy texture of cheese

Abstract

thermoacid cheese, fermentation medium, fermentation modes, the regression equations, the temperature of the fermentation medium, moisture content, chewy texture of cheese

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References

Тюрин Ю.Н. Статистический анализ данных на компьютере / Ю.Н. Тюрин, А.А. Макаров. – М.: ИНФРА-М, 1998. – 368 с.

Скотт Р. Производство сыра. Научные основы и технологии; пер. с англ. / Р. Скотт, Р.К. Робинсон, Р.А. Уилби; под общ. ред. К.К. Горбатовой. – 3-е изд. – С-Пб.: Профессия, 2005. – 464 с.

Fox P.F. Cheese. Chemistry, physics and microbiology. General aspects / P.F. Fox, P.L.H. McSweeney, T.M.Cogan, T.P.Guinee. – 3rd ed. – London: Elsevier academic press, 2004. – 609 p.

Антонец И.В. Математическая обработка результатов эксперимента / И.В. Антонец, Н.В. Еремин – Ульяновск: УлГТУ, 2004. – 21 с.

Боровиков В.П. STATISTICA. Статистический анализ и обработка данных в среде Windows / В.П. Боровиков, И.П.Боровиков. – М.: Филин, 1997. – 608 с.

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Published

2013-02-04

How to Cite

Orliuk, Y. ., Kalmykova Н., & Narizhniy, S. (2013). Research of fermentation conditions of the fermentation of cheese bulk in production of thermoacid cheeses. FOOD RESOURCES, 1(1), 82–90. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/402

Issue

Vol. 1 No. 1 (2013): Food Resources

Section

Технічні науки

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