Research of storage efficiency of cheese Pecherskiy
Keywords:
cheese Pecherskiy, storage, organoleptic characteristics, rheology characteristicsAbstract
Temperature is the main factor that adjusts the intensity of the mold, the main factor of biochemical changes in cheese with mold. The dependence of changes in physico-chemical, biochemical, rheological and organoleptic properties of cheese Pecherskiy of temperature during storage. Studies have shown that lowering the storage temperature cheese hampers change its physicochemical and biochemical parameters, but can not stop it completely, indicating active proteolysis and lipolysis during storage.
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