РАЗРАБОТКА ЧЕДДЕРИЗОВАННОЙ СЫРНОЙ МАССЫ ДЛЯ ПЛАВЛЕНИЯ

THE DEVELOPMENT OF CHEDDARED CHEESE MASS FOR MELTING

Gralevskaya I. V. ^a

Apensheva T. ^b

Zhdanov E. ^b

Affiliation

a FSBEI HVE «Kemerovo Institute of Food Science and Technology»

b Kemerovo Institute of Food Science and Technology

Copyright ©Gralevskaya 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

Research and development results for the technology of cheddared cheese mass for melting are described. The influence of the bacteria starter, disodium phosphate and aging temperature on the melting ability of cheese mass, cheese humidity and the amino acids content has been established.

Keywords

Cheddaring, melting, starter, disodium phosphate, temperature, cheese, texture, humidity.

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