Optimizing the technology for obtaining the Cottage cheese Год выпуска: 2013Автор: Mihaela-Adriana Tita,Nicoleta Ungureanu and Ovidiu TitaИздательство: LAP Lambert Academic PublishingСтраниц: 60ISBN: 9783659482045Описание Cottage cheese is an unripened type of cheese, slightly acid, made from skimmed milk. In order to optimize the technology for obtaining this type of cheese, we analyze the activity of lactic cultures in time, taking into consideration the pH for different samples of raw milk. The chemical composition of the milk enriched with solid substance, and the type of culture used had a great influence in the process of obtaining the Cottage cheese. Parameters that were influenced were especially the fermentation period, the pH at curd cutting and further processing. From the obtained results, the use of starter frozen cultures was the most effective option regardless of milk composition. In the full and effective optimization of technological process for obtaining Cottage cheeses, it is recommended the use of enriched milk with solid substance and inoculated with frozen starter culture.
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Сергей Здравствуйте, Светлана! Я так Вас и не поблагодарил за качественную консультацию и работу после вашего сопровождения... Спасибо Вам огромное! Я защитился на "отлично". Даже поступали вопросы о том, не проходил ли я там практику :) Светлана! Вы все еще продолжаете консультировать, или больше не будете этим заниматься? - Я спрашиваю потому, что если меня кто-нибудь будет спрашивать - я обязательно буду рекомендовать Вас. Еще раз спасибо! Всего Вам самого наилучшего!
