ИССЛЕДОВАНИЕ ПРОТЕОЛИЗА И ЛИПОЛИЗА В СЫРАХ С ПЛЕСЕНЬЮ

THE RESEARCH OF PROTEOLYSIS AND LIPOLYSIS IN CHEESES WITH MOLD

Orluk U. T. ^a

Stepanischev M. I. ^a

Affiliation

a Institute of Food Resources NAAS

Copyright ©Orluk et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

The process of ripening cheeses with mold characterized by intensity of proteolysis and lipolysis, which greatly affect the organoleptic properties of the finished product. The study of lipolysis and proteolysis during ripening of cheese Pecherskiy and the data obtained are compared with those of cheeses Camembert and Roquefort allowed to evaluate process of maturation.

Keywords

Cheese fusion, proteolysis, lipolysis, maturation

REFERENCES

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Shergina, I.A. Klassifikaciya i osobennosti proizvodstva myagkih syrov / I.A. Shergina // Syrodelie i maslodelie. – 2008. – № 4. – S. 8–9.
Gripon, J.C. Cheese – mould-ripened cheeses / J.C. Gripon // Roginski H., Fuquay J. and Fox P. Encyclopedia of Dairy Sciences. – N. Y.: Academic Press, 2002. – Vol. 1. – P. 401–406.

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