Ripening process of cheese with two kinds of molds

Authors

  • Yu. Orliuk Institute of Food Resources NAAS
  • М. Stepanyshchev

Keywords:

cheese with mold, proteolysis, electrophoresis, lipolysis, volatile fatty acids

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.

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References

Шергина И.А. Мягкие сыры – расширение ассортимента, проблемы рентабельности производства / И.А. Шергина // Сыроделие и маслоделие. – 2006. – №5. – С. 14-17.

Шергина И.А. Классификация и особенности производства м’яких сыров / И.А. Шергина // Сыроделие и маслоделие. – 2008. – №4. – С. 8-9.

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.

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.

Published

2014-06-25

How to Cite

Orliuk, Y., & Stepanyshchev М. (2014). Ripening process of cheese with two kinds of molds. FOOD RESOURCES, 2(02), 89–93. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/426

Issue

Vol. 2 No. 02 (2014): Foof Resources

Section

Технічні науки

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