STUDY OF THE INFLUENCE OF TECHNOLOGICAL FACTORS IN THE PRODUCTION OF DAIRY PRODUCTS ON THE STABILITY OF ACYLTRANSFERASE ACTION-Reference-Cited by-同舟云学术

STUDY OF THE INFLUENCE OF TECHNOLOGICAL FACTORS IN THE PRODUCTION OF DAIRY PRODUCTS ON THE STABILITY OF ACYLTRANSFERASE ACTION

Published:2021-12-21 Issue:15 Volume: Page:127-135
ISSN:2220-8755
Container-title:Topical issues of processing of meat and milk raw materials
language:
Short-container-title:Aktual. vopr. pererab. mâsn. moločn. syrʹâ

Author:

Efimova E.¹,Bahdanava L.¹,Dmitruk E.¹,Virina S.¹

Affiliation:

1. Institute for Meat and Dairy Industry

Abstract

The article presents the results of research on the influence of technological factors on the stability of acyltransferase action. It is established that in the production of a product using cottage cheese technology, both by acidic and acid-rennet coagulation, pasteurization of raw milk is advisable at (76±1)°C and it is impractical to increase it to (90±1) ° C. It is determined that transglutaminase exhibits stability of action when used as a raw material not only cow's milk, but also sheep's and goat's milk.

Publisher

National Academy of Sciences of Belarus

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