Results 11 to 20 of about 52,844 (241)
Пищевые системы, 2022 The effect of the type (bovine chymosin (Chy-max Extra), camel chymosin (Chy-max M), and modified camel chymosin (Chy-max Supreme)) and applied dose (1500, 2500, or 3500 IMCU/100 kg of milk) of milk-clotting enzyme (MCE) on the proteolysis degree ...
D. S. Myagkonosov +3 more
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Study of the composition of the residual microflora of milk after pasteurization
Пищевые системы, 2023 The article presents the results of studies of the composition of the residual microflora of pasteurized milk, depending on the bacterial landscape and the initial contamination of raw milk.
G. M. Sviridenko +2 more
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Study of the influence of the process of freezing milk on the safety of its properties of cheese suitability [PDF]
BIO Web of Conferences, 2022 The article presents the results of studies of the effect of freezing on the change in the physicochemical, microbiological and technological properties of goat milk and the preservation of its qualities of cheese suitability. A statistically significant
Mordvinova Valentina +4 more
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Possibility of using natural cheeses for pizza production
Пищевые системы, 2023 The paper presents the results of studying sensory, physico-chemical, structural-mechanical (rheological) and biochemical indicators as well as functional properties of natural cheeses of various type groups for a possibility of using as a main raw ...
G. M. Sviridenko +2 more
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Enzymatic proteolysis during the conversion of milk into cheese
Пищевые системы, 2023 The transformation of milk into cheese occurs under the influence of many physicochemical, biochemical and microbiological processes, among which proteolysis plays a very important role.
O. V. Lepilkina, A. I. Grigorieva
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Influence of microbiological risks on the quality of recombined butter [PDF]
BIO Web of Conferences, 2022 The article provides the results of studies on the influence of microbiological risks caused by the used raw materials and the technological modes of manufacture on the quality and storage capacity of recombined butter.
Zakharova Marina +2 more
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Пищевые системы, 2021 The article presents the results of a study of the characteristics of growth, incl. joint, mold cultures of Penicillium camembеrti and yeast-like fungi of Geotrichum candidum on a dense nutrient medium and the regularities of changes in the organoleptic,
G. M. Sviridenko +2 more
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Пищевые системы, 2021 The spectrophotometric method for measuring protein content can be used to evaluate the degree of proteolysis in cheeses. At a wavelength of 280 nm, tryptophan and tyrosine are absorbed, a high amount of them is found in casein, the main protein of ...
D. S. Myagkonosov +3 more
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The effect of freezing and storage temperature on the stability of the fat emulsion in cream
Пищевые системы, 2023 The article presents the results of a study of frozen cream, the purpose of which was to assess the feasibility of using various freezing and storage modes to obtain a product with a stable fat phase.
E. V. Topnikova +3 more
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Milk curd self-segmentation in cheesemaking tank
Пищевые системы, 2022 The purpose of this work is to describe and study the previously unknown phenomenon of self-segmentation of a milk curd in an open-type cheesemaking tank.
I. T. Smykov
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