ИССЛЕДОВАНИЕ МИКРОСТРУКТУРЫ СЫРОВ С ГОЛУБОЙ ПЛЕСЕНЬЮ

Investigation of Microstructure of Cheeses with Blue Mold

Sadovaya T. N. ^a

Affiliation

a ЗАО фирма «Калория»

Copyright ©Sadovaya 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 microstructure of cheeses with a blue mold has been investigated. The dynamics of blue mold development in the process of cheese ripening is presented. The structure of cheese in the process of its ripening cleaned off from blue mold is presented.

Keywords

Cheese, microstructure, blue mold, cheese ripening

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