Study of the influence of technological factors in the production of dairy products on the stability of acyltransferase action
https://doi.org/10.47612/2220-8755-2020-15-127-135
Abstract
The article presents the results of research on the influence of technological factors on the stability of acyltransferase action. It is established that in the production of a product using cottage cheese technology, both by acidic and acid-rennet coagulation, pasteurization of raw milk is advisable at (76±1)°C and it is impractical to increase it to (90±1) ° C. It is determined that transglutaminase exhibits stability of action when used as a raw material not only cow's milk, but also sheep's and goat's milk.
About the Authors
E. Efimova
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
L. Bahdanava
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
E. Dmitruk
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
S. Virina
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
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Review
For citations:
Efimova E., Bahdanava L., Dmitruk E., Virina S. Study of the influence of technological factors in the production of dairy products on the stability of acyltransferase action. Topical Issues of Processing of Meat and Milk Raw Materials. 2020;1(15):127-135. (In Russ.) https://doi.org/10.47612/2220-8755-2020-15-127-135
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