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https://elib.bsu.by/handle/123456789/50069| Title: | Совершенствование процесса производства сыра |
| Authors: | Рылькова, Е. О. Шингарёва, Т. И. |
| Keywords: | ЭБ БГУ::ТЕХНИЧЕСКИЕ И ПРИКЛАДНЫЕ НАУКИ. ОТРАСЛИ ЭКОНОМИКИ::Легкая промышленность |
| Issue Date: | 2012 |
| Publisher: | Минск : Изд.центр БГУ |
| Citation: | Сборник научных работ студентов Республики Беларусь "НИРС 2011". - Минск, 2012. - С. 213-217 |
| Abstract: | The opportunity of increase of a temperature range and duration of process of ripening of the milk used for manufacture of cheeses is investigated. Research of influence of various factors on properties rennet clots are carried out. The opportunity of economy milk coagulating enzymes of a microbic origin - "Maxiren" on qualitative characteristics of cheese clots is considered. Influence of temperature of renneting and a kind milk coagulating enzymes on rheology properties of clots is investigated, the comparative analysis with calf rennet is carried out. |
| URI: | http://elib.bsu.by/handle/123456789/50069 |
| Appears in Collections: | Сборник научных работ студентов Республики Беларусь "НИРС 2011" |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 213-217.pdf | 434,15 kB | Adobe PDF | View/Open |
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