Аннотация

The article deals with the investigation of «Pokrovsky» cheese microstructure, the cheese being in the process of ripening. The microstructure of dry cheese has been also studied. Cheese was dried at liophilic dryer. The results on changes of «Pokrovsky» cheese element structure are presented. Profiles of element structure of «Pokrovsky» cheese subjected to vacuum drying are presented. The structure change of «Pokrovsky» cheese during ripening is described.

Ключевые слова

Сыр, микроструктура, вакуумная, сублимационная сушка, Cheese, microstructure, vacuum, sublimation drying

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