{"title":"乳制品生产工艺因素对酰基转移酶作用稳定性的影响研究","authors":"E. Efimova, L. Bahdanava, E. Dmitruk, S. Virina","doi":"10.47612/2220-8755-2020-15-127-135","DOIUrl":null,"url":null,"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.","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\":\"STUDY OF THE INFLUENCE OF TECHNOLOGICAL FACTORS IN THE PRODUCTION OF DAIRY PRODUCTS ON THE STABILITY OF ACYLTRANSFERASE ACTION\",\"authors\":\"E. Efimova, L. Bahdanava, E. Dmitruk, S. Virina\",\"doi\":\"10.47612/2220-8755-2020-15-127-135\",\"DOIUrl\":null,\"url\":null,\"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.\",\"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/10.47612/2220-8755-2020-15-127-135\",\"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/10.47612/2220-8755-2020-15-127-135","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
STUDY OF THE INFLUENCE OF TECHNOLOGICAL FACTORS IN THE PRODUCTION OF DAIRY PRODUCTS ON THE STABILITY OF ACYLTRANSFERASE ACTION
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.