ETUDE DES QUELQUES FACTEURS D’INFLUENCE POUR LE PROCESSUS DE FONDAISON DANS LES FROMAGES FONDES
MIRON DORU NECULAI 1, NISTOR DENISA 2, DOSPINESCU ANA-MARIA 1, GRĂDINARU ANCA 2 (1)UNIVERSITÉ DE BACĂU, DÉPARTEMENT D’INGÉNIERIE CHIMIQUE ET ALIMENTAIRE, LABORATOIRE DE SYNTHÈSE ORGANIQUE ET ENVIRONNEMENT; 157, CALEA MARASESTI, 600115-BACĂU, ROUMANIE; E-MAI: DMIRON@UB.RO (2)UNIVERSITÉ DE BACĂU, DÉPARTEMENT D’INGÉNIERIE CHIMIQUE ET AL
The aim of the work is to establish the cheese as raw material behavior in the melted cheese technology and to improve the fabrication process of this product. The melting process starts with the paracasein from cheese as an insoluble gel. After the adding of melting salts, in a hot environment, the para-casein became a homogeneous paste. By cooling, para-casein is again transformed into an insoluble gel [1]. The final gel is more homogeneous and has an increased physicochemical and bacterial stability. Each type of cheese has its own consistency, a typical structure, and specifically organoleptic characteristics.
