ENGINEERING OF TECHNOLOGY OF A NEW KIND OF CHEESE WITH PARTICIPATION OF A BLUE MOULD
Abstract
The technology of new kind firm rennet cheese with low second-heating treatment has been developed which on the flavoring qualities does not concede to import analogues of Roquefort-type cheeses. Introduction of the given technology will allow to save currency means for purchase of a similar product abroad, and will expand assortment of released production.
Review of the literature was made during performance of works, feature of technique process are investigated, comparative manufactures are lead, the normative documentation is developed.
About the Authors
K. V. Obiedkov
Institute for the Meat and Dairy Industry
Belarus
Belarus
S. I. Chayevskiy
Institute for the Meat and Dairy Industry
Belarus
Belarus
A. E. Hakotsina
Institute for the Meat and Dairy Industry
Belarus
Belarus
I. B. Frolov
Institute for the Meat and Dairy Industry
Belarus
Belarus
References
1. Инихов, Г.С. Химический анализ молочных продуктов / Г.С. Инихов, Н.П. Брио. – М.:Пищепромиздат, 1951. – 218 с.
2. Сборник технологических инструкций по производству твердых сычужных сыров / Угличский НИИ маслоделия и сыроделия, – Углич, 1989. – 219 с.
Review
For citations:
Obiedkov K.V., Chayevskiy S.I., Hakotsina A.E., Frolov I.B. ENGINEERING OF TECHNOLOGY OF A NEW KIND OF CHEESE WITH PARTICIPATION OF A BLUE MOULD. Topical Issues of Processing of Meat and Milk Raw Materials. 2010;(5):72-77. (In Russ.)
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