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Название статьи EFFECT OF VACUUM DRYING ON MICROSTRUCTURE OF SEMI-SOLID CHEESE
Авторы

Ermolaev V.A., Kemerovo Institute of Food Science and Technology, bul'v. Stroitelei 47, Kemerovo, 650056 Russia, ermolaevvla@rambler.ru

Раздел: FOOD PRODUCTION TECHNOLOGY
Год 2014 Номер журнала 1 DOI 637.35.04
Аннотация Both theoretical and applied studies on microstructure of cheese immediately after a technological cycle and dry cheese obtained by vacuum drying are described. The aim of the microstructure studies is a more comprehensive evaluation of the product quality. Images of cheese upon high- and low-temperature secondary heating at different magnification were studied. The effect of drying on cheese microstructure was investigated. Analysis and identification of various components in the cheese mass using microstructure studies were performed. Calcium phosphate depositions were detected with electron microscopy. Calcium lactate was detected in mature cheese.
Ключевые слова Microstructure, vacuum drying, cheese, microvoids, macrograins, residual pressure, temperature, shrinkage, pores
Информация о статье Дата поступления 30 ноября -0001 года
Дата принятия в печать 30 ноября -0001 года
Дата онлайн-размещения 30 ноября -0001 года
Выходные данные статьи Ermolaev V.A. EFFECT OF VACUUM DRYING ON MICROSTRUCTURE OF SEMI-SOLID CHEESE / Ermolaev V.A. // Food and Raw Materials. - 2014. - no. 1. - P. 3-10
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