Bodnarchuk O. Development of of hard rennet cheese with high cooking temperature with usage of starter for direct vat inoculation

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0406U004962

Thesis Registration Form

0406U004962.pdf

Applicant for

Specialization

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

13-12-2006

Specialized Academic Board

Д 26.058.03

National university of food technologies

Essay

The dissertation is devoted to a scientific substantiation of technological regimens of production of hard rennet cheese with higher cook temperature with using of bacterial concentrate for direct vat inoculation. The regimens of technological process of dairy starter "Temp" and production and cheese manufacture are studied. The features of functioning of a microflora new bacterial concentrate fixed.The changes of main indexs of new rennet cheese are investigated during their production.

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Files

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aref2.doc

dis1.doc

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