The best cheap dissertation writing service click here now

  • Based on the study of the dynamics of the microflora of the cheese during its production of the proposed introduction of GOST of Russia mandatory safety record in its certification – the content of yeasts and molds in the finished product
  • 6
  • A method of increasing firmness of curd during storage by the introduction of calcium carbonate in powder form egg necessity of availability for dairy plants that produce butter, cold storage with negative temperatures (up to -15°C), preventing the development of microflora of oil, causing its damage, and the introduction of this requirement in the relevant normative documents on certification of on changes in the quality of some fermented milk products, produced by different dairy plants of Moscow and Moscow region, in the storage process, confirmed methods for microbiological and physico-chemical control proposed the introduction of Standards as a mandatory quality criteria – the concentrations of Mafam, yeast and moulds and lactic acid the obtained results of the conducted studies, developed proposals on improvement of the relevant normative documents of of papers published on the topic of the zadeh M

Kantere V. M.,

Ivanova L. A.,

Tikhomirova O. I.

study of the microflora

of milk and butter during the production process and Abstracts of the International scientific-technical conference dedicated to the 65th anniversary of MAPP “Food industry of Russia on the threshold of XXI century”, Moscow, 1996, pp. zadeh M.,

Kantere V. M.,

Ivanova L. A.,

Tikhomirova O. I.

Study of influence of storage conditions on the microbiological indicators of milk Abstracts of the International scientific-theoretical conference, “Young scientists for the food and processing industries APK” / -Moscow: MGUPP., zadeh M.,

Kantere V. M.,

Ivanova L. A.,

Tikhomirova O. I.

Microflora of milk and milk products and its effect on the storage of these Abstracts of the V International Symposium, “human Ecology: food technology and products on the threshold of XXI gorsk., 1997.,

p. zadeh M., Kantere V.

M., Ivanova L. A.,

Tikhomirova O. I.

Optimal method for the determination of sugar in milk and dairy .: VINITI, No.

zadeh M., Kantere V.

M., Ivanova L. A.,

Tikhomirova O. I.

study of the quality of milk raw as raw materials for the production of drinking milk and dairy Abstracts of the International scientific-technical conference “resource-Saving technologies of food productions” – Sankt-Petersburg. zadeh M.,

Kantere V. M.,

Ivanova L. A.,

Tikhomirova O. I.

Study the possibility of increasing the resistance of the cheese during its .: VINITI, No.

zadeh M., Kantere V.

M., Ivanova L. A.,

Tikhomirova O. I.

Comparative evaluation of the hygienic characteristics of fermented milk products during their Food industry, No. 10, zadeh M.,

Quartermaster V. M.,

Ivanova L. A.,

Tikhomirova O. I.

choosing the best method of protein determination in milk and dairy .: VINITI, No.

and the dairy products from very old time are main in food supply of the https://www.nerdywriters.co.uk/dissertation-writing-service/ population of Russia and aim of an increase of a production efficiency in dairy industry of Iran is prime and standardization at the world level has long-term experience, but in Iran it is still s one of major objects of industrialization of Iran is developing export, the standardization in Iran nowadays has especially important significance, as from the point of view of the experts – the unique way of an increasing of export is a high quality of the goods and their approximation to modern world the aim of detection of new quality criteria of dairy products, the researches on complex physical-chemical and microbiological indexes of milk and dairy products were carried a result of the researches the most exact methods of the definition of protein and sugar in dairy products have been optimal media for microbiological quality control of dairy products have been research of raw milk quality of 11 near-by Moscow farms, has shown the necessity certification of these analysis of dynamics of a residual microflora change in drinking milk, has shown the dependence of ready milk quality on a sanitary-hygienic condition of the l regime of milk pasteurization has been cs of microflora developing in cottage cheese has been investigated in the process of its manufacture and introduction in the GOST of an obligatory safety index, namely, containing yeasts and moulds in ready products, has been suggested in the course of way of stability increase of cottage cheese has been suggested by in his mass addition of calcium carbonate as a powder of egg the basis of researches of acidified products, the introduction in GOSTs of Russia and normative documents of Iran has been suggested as an obligatory criteria of their quality, namely, the concentration indexes of MAFAnM, yeasts, moulds and lactic-acid Signed print Volume

study of a result of its certification – the introduction . Nenrode Nunes.

PL print run of 100 copies the Order If 68 VNIRO.



Bình luận

Your email address will not be published.


*