UDC 664.97

THE STABILIZER INFLUENCE ON ACID FORMATION OF THE DIRECT INTRODUCTION FERMENTS IN CREAM FERMENTATION

Published в Bulletin of KSAU · Issue 9, 2013 · Pages 236–240 · Rubrics: TEHNOLOGIYa PERERABOTKI
Received: 21.09.2013 Accepted: 23.09.2013 Published: 25.09.2013 Language of publication: RUS
Authors
1 Kemerovskiy tehnologicheskiy institut pischevoy promyshlennosti
2 Kemerovskiy tehnologicheskiy institut pischevoy promyshlennosti
3 Kemerovskiy tehnologicheskiy institut pischevoy promyshlennosti
The acid formation dependence and fermentation duration depending on the stabilizer type and mass fraction are studied by the authors of the article. The fermenting cultures of direct introduction and stabilizers of vegetative origin were used as the research objects. It is established that with the increase of fermentation duration there is an intensive increase of the milk acid mass fraction.
cream fermentation fermenting cultures acid formation stabilizer
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References

1. Ostroumov L.A., Bobylin V.V. Metodicheskie principy razrabotki tehnologii kombinirovannyh molochnyh produktov // Kemerovskomu tehnologicheskomu institutu pischevoy promyshlennosti 25 let: dostizheniya, problemy, perspektivy: sb. nauch. tr. - Kemerovo, 1998. - Ch. 1. - S. 7-12.

2. Prosekov A.Yu. Sovremennye aspekty proizvodstva produktov pitaniya. - Kemerovo, 2005. - 370 s.

3. Moschinskiy P., Idzyak Ya. Poluchenie enzimaticheskih gidrolizatov kazeina, obednennyh fenilalaninom // Prikladnaya biohimiya i mikrobiologiya. - 1993. - T. 29. - № 3. - S. 398-403.

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