THE RESEARCH OF PROTEOLYSIS AND LIPOLYSIS IN CHEESES WITH MOLD
Abstract and keywords
Abstract (English):
The process of ripening cheeses with mold characterized by intensity of proteolysis and lipolysis, which greatly affect the organoleptic properties of the finished product. The study of lipolysis and proteolysis during ripening of cheese Pecherskiy and the data obtained are compared with those of cheeses Camembert and Roquefort allowed to evaluate process of maturation.

Keywords:
Cheese fusion, proteolysis, lipolysis, maturation
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Исследование протеолиза и липолиза в сырах с плесенью
References

1. Shergina, I.A. Myagkie syry - rasshirenie assortimenta, problemy rentabel'nosti proizvodstva / I.A. Shergina // Syrodelie i maslodelie. - 2006. - № 5. - S. 14-17.

2. Shergina, I.A. Klassifikaciya i osobennosti proizvodstva myagkih syrov / I.A. Shergina // Syrodelie i maslodelie. - 2008. - № 4. - S. 8-9.

3. Gripon, J.C. Cheese - mould-ripened cheeses / J.C. Gripon // Roginski H., Fuquay J. and Fox P. Encyclopedia of Dairy Sciences. - N. Y.: Academic Press, 2002. - Vol. 1. - P. 401-406.


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