WORKING OUT OF THE TECHNOLOGY OF NEW KIND OF CHEESE RIPENING WITH THE ASSISTANCE OF PROPIONIC ACID BACTERIA
Abstract
During performance of the state scientific and technical program new technology has been developed. This is the technology of a new kind of semifirm rennet cheese ripening with the assistance of propionic acid bacteria. New cheese has characteristics which do not concede to the best import analogues. Developing of this cheese manufacture will allow to economy the currency means spent for acquisition of similar kinds of cheeses from abroad and to expand assortment of manufactured products.
About the Authors
K. V. Ob’edkov
РУП «Институт мясо-молочной промышленности»
Belarus
Belarus
I. B. Frolov
РУП «Институт мясо-молочной промышленности»
Belarus
Belarus
T. I. Dymar
РУП «Институт мясо-молочной промышленности»
Belarus
Belarus
J. M. Zditovetskaya
РУП «Институт мясо-молочной промышленности»
Belarus
Belarus
References
1. Инихов, Г.С. Химический анализ молочных продуктов / Г.С. Инихов, Н.П. Брио. – Москва: Пищепомиздат, 1951. – 218 с.
2. Сборник технологических инструкций по производству твердых сычужных сыров / Угличский НИИ маслоделия и сыроделия. – Углич, 1989. – 219 с.
Review
For citations:
Ob’edkov K.V., Frolov I.B., Dymar T.I., Zditovetskaya J.M. WORKING OUT OF THE TECHNOLOGY OF NEW KIND OF CHEESE RIPENING WITH THE ASSISTANCE OF PROPIONIC ACID BACTERIA. Topical Issues of Processing of Meat and Milk Raw Materials. 2011;(6):207-213. (In Russ.)
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