Slyvka N. Some microelements effect upon ripening and quality of hard rennet cheese with law temperatures the process of second heating

Dissertation for taking the degree of candidate of technical sciences, specialty: 05.18.04 - technology of meat, dairy and fish products. - The National University of Food Technology, Kyiv, 2005. This dissertation is devoted to scientific substantiation efficiency and necessity of using at the technology of making of hard rennet cheeses with law temperatures the process of second heating of microelements. It was searched an influence of microelements to duration of microbiological and biochemical processes during the ripening of cheeses. It's shown that under the influence of microelements the active growth of milkacid microflore is takeu place. It was determined that the mineral substances using makes an effective intensification the processes of proteolysis and hydrolysis of butterfat, enforce the storage of taste and aromatic components. The exploration results of organoleptic, physical, chemical and biochemical indicators of hard rennet cheeses prove about rapid ripening, bettering of ,biological value and quality of the finish product. Was made the complex mineral component which allows to get the finish product on short term of ripening and high organoleptic coefficients. So the project of reference documentation for hard rennet cheeses was developed and its approbation had shown the high economical efficiency.