THE STABILIZER INFLUENCE ON ACID FORMATION OF THE DIRECT INTRODUCTION FERMENTS IN CREAM FERMENTATION
Journal: BULLETIN OF KSAU
№ 9
, 2013
Rubrics: TEHNOLOGIYA PERERABOTKI
Authors:
1.
Kemerovskiy tehnologicheskiy institut pischevoy promyshlennosti
2.
Kemerovskiy tehnologicheskiy institut pischevoy promyshlennosti
3.
Kemerovskiy tehnologicheskiy institut pischevoy promyshlennosti
Type:
Article
Pages:
from 236
to 240
Status:
Published
Received:
21.09.2013
Accepted:
23.09.2013
Published:
25.09.2013
Subject area:
664.97
Language:
Russian
Keywords:
cream, fermentation, fermenting cultures, acid formation, stabilizer
Abstract (English):
The acid formation dependence and fermentation duration depending on the stabilizer type and mass fraction are studied by the authors of the article. The fermenting cultures of direct introduction and stabilizers of vegetative origin were used as the research objects. It is established that with the increase of fermentation duration there is an intensive increase of the milk acid mass fraction.
The acid formation dependence and fermentation duration depending on the stabilizer type and mass fraction are studied by the authors of the article. The fermenting cultures of direct introduction and stabilizers of vegetative origin were used as the research objects. It is established that with the increase of fermentation duration there is an intensive increase of the milk acid mass fraction.
Keywords:
cream, fermentation, fermenting cultures, acid formation, stabilizer
cream, fermentation, fermenting cultures, acid formation, stabilizer
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2. Prosekov A.Yu. Sovremennye aspekty proizvodstva produktov pitaniya. - Kemerovo, 2005. - 370 s.
3. Moschinskiy P., Idzyak Ya. Poluchenie enzimaticheskih gidrolizatov kazeina, obednennyh fenilalaninom // Prikladnaya biohimiya i mikrobiologiya. - 1993. - T. 29. - № 3. - S. 398-403.
