Physico-chemical basics and effective technological solutions in cheese production
نویسندگان
چکیده
Health saving is the main state program and a priority direction of scientific centers in Russia Kuzbass. One most important tasks transformation agricultural raw materials on basis new technological solutions for creation food products with desired functional properties. Its solution connected basics physicochemical, biochemical processes production dairy protein increased biological value immunomodulating For this, changes components milk were studied. Production practice convincingly shows that quality cheese depends content composition proteins. Particularly are physicochemical biotechnological properties whey proteins, as component soft cheeses during thermal acid coagulation milk. The purpose work was to study practical foundations patterns regimes various species groups. following set achieve this goal: develop biotechnology semi-hard preventive based prebiotics developed products. As research objects selected, popular regions Siberia (Tomsk region, Republic Tyva) high efficiency. materials, Gouda, "Byshtak" regularities organization process using thermoacid rennet proteins studied rationale rational modes obtaining processing clot, further molding pressing cheese. use heating holding cooling optimal temperature conditions introducing bacterial starter cultures, increasing biomass cultures makes it possible reduce losses, increase speed physical chemical processes, obtain product. Expansion assortment cheeses, Tuvan national through group type an development cheese-making industry Siberia. article proposes rational, efficient compositions innovative approaches schemes.
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ژورنال
عنوان ژورنال: Nucleation and Atmospheric Aerosols
سال: 2022
ISSN: ['0094-243X', '1551-7616', '1935-0465']
DOI: https://doi.org/10.1063/5.0107487