Mykhaylytska O. Improving the technology of Dutch group cheeses by using trace elements

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0406U000726

Thesis Registration Form

0406U000726.pdf

Applicant for

Mykhaylytska Olha Romanivna

Specialization

05.18.04 - Технологія м`ясних, молочних продуктів і продуктів з гідробіонтів

Date of defense

09-02-2006

Specialized Academic Board

Д41.088.02

Essay

The thesis is dedicated to scientific substantiation of rational usage of trace elements in technology of cheeses of Dutch group. The influence of trace elements compounds of iron, cobalt, copper, chromium and zinc on properties of lactic acid bacteria of starters for cheese and performing of processes in cheese have been studied. We've determined optimal doses of trace elements to activize microflora. It has been proved that using of trace element in cheese making increases their quality and accelerates ripening.

Thesis supervisor

Kravtsiv Roman Josypovich

Official opponents

Рудавська Ганна Богданівна
Дідух Наталія Андріївна

Files

aref.doc

dis1.doc

dod726_1.doc

dod726_2.doc

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