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Study of Survival During Drying of Bacterial Cells of Starter Culture for Probiotic Fermented Milk Drinks [PDF]
BIO Web of Conferences, 2023 Five proprietary variants of bacterial starter culture with the following species composition were studied: No. 1 – Lac. diacetilactis, Lac. cremoris, Lac. acidophilus, No. 2 – Lb. plantarum, B. adolescentis, No. 3 – Lac. cremoris, No. 4 – Lac.
Musina Olga Nikolaevna +4 more
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Fermentation, 2021 Yeast diversity in the cheese manufacturing process and in the cheeses themselves includes indispensable species for the production of specific cheeses and undesired species that cause cheese defects and spoilage.
Miloslava Kavková +4 more
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Fermentation, 2021 Currently, Penicillium roqueforti and the closely related P. carneum and P. paneum are identified based on their macromorphology, micromorphology, and molecular properties, the determination of which involves time-consuming procedures.
Miloslava Kavková +3 more
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THE TECHNOLOGY AND QUALITY ASSESSMENT OF CHEESE PRODUCT ENRICHED WITH PHYTOCOMPONENTS
Современная наука и инновации, 2022 The subject of the research was phytocomponents: parsnip root and cumin seeds. The purpose of the work was to theoretically substantiate the applicability of the phytocomponents as functional ingredients in cheese production to give it functional ...
I. F. Gorlov +3 more
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NEW HIGH-TECH METHODS OF RHEOLOGICAL PROPERTIES EVALUATION IN CHEESEMAKING: STUDY OF MILK COAGULATION AND FORMATION OF CHEESE CURD STRUCTURE [PDF]
Техника и технология пищевых производств, 2017 The coagulation of milk mixture is an important technological stage of cheese-making. Peculiar features of curd formation affect the choice of cheese-making conditions and determine the quality of cheese.
Mayorov A.A., Sidenko Yu.A., Musina O.N.
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Influence of Freezing on the Kinetics of Milk Gelation and the Microstructure of Goat Milk Gel
Алматы технологиялық университетінің хабаршысы, 2022 One of the main problems of goat milk processing is low milk yields, seasonality, the need to accumulate a certain amount of goat milk for processing, difficulties with transportation from remote areas.
A. Y. Abdulgamitova, I. T. Smykov
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THERMAL ANALYSIS OF FATS USING THE «TERMOSCAN» UNIT [PDF]
Техника и технология пищевых производств, 2017 This article describes the installation of «Termoscan». This device allows us to study fats of different origin on thermal effects (in the temperature range from minus 9 °C to plus 60 °C) during their heating and cooling.
Mayorov A.A., Usatyuk D.A.
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Foods, 2023 Polyphenols and other compounds with antioxidant properties are found in plants and are one of the main antioxidants proven to reduce body weight and the risk of insulin resistance.
Young Yoon +3 more
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Journal of Animal Science and Technology, 2016 Background This study was conducted to examine the quality and storage characteristics of yogurt containing antifungal-active lactic acid bacteria (ALH, Lacobacillus sakei ALI033) isolated from kimchi and cinnamon ethanol extract.
Yu Jin Choi +4 more
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Biochemical and technological properties of moose (Alces alces) recombinant chymosin
Вавиловский журнал генетики и селекции, 2022 Recombinant chymosins (rСhns) of the cow and the camel are currently considered as standard milk coagulants for cheese-making. The search for a new type of milk-clotting enzymes that may exist in nature and can surpass the existing “cheese-making ...
D. V. Balabova +9 more
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