Zobrazeno 1 - 10
of 21
pro vyhledávání: '"G M, Sviridenko"'
Publikováno v:
Пищевые системы, Vol 7, Iss 2, Pp 276-281 (2024)
The article presents the results of a study of the influence of monospecies gas-aroma-forming cultures Lactococcus lactis subsp. lactis biovar. diacetylactis (L. diacetylactis) and Leuconostoc subsp. on the peculiarities of pattern formation in chees
Externí odkaz:
https://doaj.org/article/642902414a7a4983bd61fec6b18e9015
Publikováno v:
Пищевые системы, Vol 7, Iss 1, Pp 144-150 (2024)
The article presents the results of a study of the quality indicators of brine-ripened cheeses produced from defrosted sheep’s milk. The objects of the study were natural and defrosted sheep’s milk, brine-ripened cheeses from this milk. The study
Externí odkaz:
https://doaj.org/article/e65dab4990b845719feb44be48638524
Publikováno v:
Пищевые системы, Vol 6, Iss 4, Pp 512-518 (2024)
The microflora of most fermented dairy products, including cheeses, consists entirely of lactic acid bacteria, i. e., bacterial starter cultures with different species and strain composition that are specially introduced into the mixture. The species
Externí odkaz:
https://doaj.org/article/935bdfaebdd84f41aba11e350bd0622a
Publikováno v:
Пищевые системы, Vol 6, Iss 3, Pp 416-423 (2023)
The paper presents the results of studying sensory, physico-chemical, structural-mechanical (rheological) and biochemical indicators as well as functional properties of natural cheeses of various type groups for a possibility of using as a main raw m
Externí odkaz:
https://doaj.org/article/0ae3f100b9aa4f6eb3e5a3350ee4e06e
Publikováno v:
Пищевые системы, Vol 6, Iss 1, Pp 72-79 (2023)
The article presents the results of a study of the quality indicators of semi-hard cheeses produced from defrosted goat’s milk. Natural and defrosted goat’s milk, semi-hard cheeses with a low temperature of the second heating were used as objects
Externí odkaz:
https://doaj.org/article/b2f0726f267e4940b1a765f96b4dc587
Publikováno v:
Пищевые системы, Vol 5, Iss 4, Pp 344-352 (2023)
The article presents the results of studies of the composition of the residual microflora of pasteurized milk, depending on the bacterial landscape and the initial contamination of raw milk. The thermal stability of test cultures of microorganisms th
Externí odkaz:
https://doaj.org/article/fc461004247e41b3ac3a378ad36710ff
Publikováno v:
Пищевые системы, Vol 4, Iss 4, Pp 259-268 (2022)
The article presents the research results of studying the influence of various groups of microorganisms — coliform bacteria, lactic acid microorganisms, yeast, and spore bacteria — on the quality and storage capacity of cream used as a raw materi
Externí odkaz:
https://doaj.org/article/a660a91455574b73b64f564a7c5a0876
Publikováno v:
Пищевые системы, Vol 4, Iss 2, Pp 126-133 (2021)
The article presents the results of a study of the characteristics of growth, incl. joint, mold cultures of Penicillium camembеrti and yeast-like fungi of Geotrichum candidum on a dense nutrient medium and the regularities of changes in the organole
Externí odkaz:
https://doaj.org/article/f51436fe49274950b7ce732632c6eac9
Publikováno v:
Пищевые системы, Vol 3, Iss 4, Pp 39-44 (2021)
The article presents the results of a study of the regularities of changes in the functional properties and quality indicators of heat-treated cheeses made from frozen cheese raw material or frozen after thermomechanical processing for further use in
Externí odkaz:
https://doaj.org/article/d5d6ab11acda4b76ac7867562eaa2bba
Publikováno v:
Пищевые системы, Vol 2, Iss 4, Pp 34-37 (2019)
The article shows that the studied samples of raw milk in terms of composition (mass fraction of fat, protein, lactose and milk solids-not-fat) met the criteria of suitability for cheese, and its physic-chemical properties (titratable acidity, densit
Externí odkaz:
https://doaj.org/article/c66d1e19b09045639338708e9ea641ac