{"title":"研究热、酸因素对软质奶酪生产中蛋白质热酸凝固效率的影响","authors":"A. Podryabinkina, L. Bahdanava, I. Bahdanau","doi":"10.47612/2220-8755-2020-15-119-126","DOIUrl":null,"url":null,"abstract":"The article presents the results of research to study the influenceof thermal and acidic factors on the efficiency of thermoacid coagulation of proteins in the production of soft cheeses. It was determined that the greatest efficiency of coagulation is achieved when using coagulants with an active acidity of (2.37±0,02) units. The optimal coagulation temperatures for the studied types of coagulants have been determined. Also, in the course of the work, the dependence of the organoleptic characteristics of the cheese on the type of coagulant was established.","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2021-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"STUDYING THE INFLUENCE OF THERMAL AND ACIDIC FACTORS ON EFFICIENCY OF THERMOACID COAGULATION OF PROTEINS IN THE PRODUCTION OF SOFT CHEESES\",\"authors\":\"A. Podryabinkina, L. Bahdanava, I. Bahdanau\",\"doi\":\"10.47612/2220-8755-2020-15-119-126\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The article presents the results of research to study the influenceof thermal and acidic factors on the efficiency of thermoacid coagulation of proteins in the production of soft cheeses. It was determined that the greatest efficiency of coagulation is achieved when using coagulants with an active acidity of (2.37±0,02) units. The optimal coagulation temperatures for the studied types of coagulants have been determined. Also, in the course of the work, the dependence of the organoleptic characteristics of the cheese on the type of coagulant was established.\",\"PeriodicalId\":266415,\"journal\":{\"name\":\"Topical issues of processing of meat and milk raw materials\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-12-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Topical issues of processing of meat and milk raw materials\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.47612/2220-8755-2020-15-119-126\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Topical issues of processing of meat and milk raw materials","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.47612/2220-8755-2020-15-119-126","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
STUDYING THE INFLUENCE OF THERMAL AND ACIDIC FACTORS ON EFFICIENCY OF THERMOACID COAGULATION OF PROTEINS IN THE PRODUCTION OF SOFT CHEESES
The article presents the results of research to study the influenceof thermal and acidic factors on the efficiency of thermoacid coagulation of proteins in the production of soft cheeses. It was determined that the greatest efficiency of coagulation is achieved when using coagulants with an active acidity of (2.37±0,02) units. The optimal coagulation temperatures for the studied types of coagulants have been determined. Also, in the course of the work, the dependence of the organoleptic characteristics of the cheese on the type of coagulant was established.
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