ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

The study of biochemical characteristics of mold-type cheeses during ripening

Abstract
Biochemical characteristics of cheese mold-ripening using mold-fungi of genus have been studied. Detailed studying of free amino acid content in cheeses has been done and a choice of an optimum variant of mold-fungi of genus has been proved. It is shown that the process of lactic acid accumulation is coordinated with the dynamics of development of milk sugar utilization and the dynamics of change of cheese mass active acidity.
Keywords
Cheeses, ripening, biochemical characteristics, mold-fungi of genus , amino acids, lactose (milk sugar)
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Abstract
Keywords