Search Results - "Sviridenko, G. M."

Peculiarities of development and metabolism of Streptococcus thermophilus strains under different conditions of deep liquid phase cultivation by Sviridenko, G. M., Shukhalova, O. M., Danilova, E. S.

“…The microflora of most fermented dairy products, including cheeses, consists entirely of lactic acid bacteria, i. e., bacterial starter cultures with different…”
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Possibility of using natural cheeses for pizza production by Sviridenko, G. M., Shishkina, A. N., Kalabushkin, V. V.

“…The paper presents the results of studying sensory, physico-chemical, structural-mechanical (rheological) and biochemical indicators as well as functional…”
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Formation of cheese pattern when using monospecies cultures by Sviridenko, G. M., Shukhalova, O. M., Vakhrusheva, D. S., Mamykin, D. S.

“…The article presents the results of a study of the influence of monospecies gas-aroma-forming cultures Lactococcus lactis subsp. lactis biovar. diacetylactis (…”
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Study of the possibility of producing brine-ripened cheeses from frozen sheep’s milk by Mordvinova, V. A., Sviridenko, G. M., Ostroukhova, I. L., Ostroukhov, D. V.

“…The article presents the results of a study of the quality indicators of brine-ripened cheeses produced from defrosted sheep’s milk. The objects of the study…”
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Study of the composition of the residual microflora of milk after pasteurization by Sviridenko, G. M., Komarova, T. V., Uskova, E. E.

“…The article presents the results of studies of the composition of the residual microflora of pasteurized milk, depending on the bacterial landscape and the…”
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Study of the possibility of producing semi-hard cheeses from frozen goat’s milk by Mordvinova, V. A., Sviridenko, G. M., Ostroukhova, I. L., Ostroukhov, D. V.

“…The article presents the results of a study of the quality indicators of semi-hard cheeses produced from defrosted goat’s milk. Natural and defrosted goat’s…”
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Evaluation of microbiological risks in cream as a raw material for buttermaking by Sviridenko, G. M., Zakharova, M. B., Ivanova, N. V.

“…The article presents the research results of studying the influence of various groups of microorganisms — coliform bacteria, lactic acid microorganisms, yeast,…”
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Study of the influence of the composition of mold and starter microflora on the formation of organoleptic characteristics of soft-ripened cheeses by Sviridenko, G. M., Mordvinova, V. A., Ostroukhova, I. L.

“…The article presents the results of a study of the characteristics of growth, incl. joint, mold cultures of Penicillium camembеrti and yeast-like fungi of…”
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Research on the possibility of extending the shelf life of cheese raw material and heat-treated cheese by their freezing for further use in HoReCa by Sviridenko, G. M., Kalabushkin, V. V., Shishkina, A. N., Uskova, E. E.

“…The article presents the results of a study of the regularities of changes in the functional properties and quality indicators of heat-treated cheeses made…”
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STUDY OF FATTY ACID COMPOSITION OF MILK FOR CHEESE PRODUCTION by Topnikova, E. V., Mordvinova, V. A., Sviridenko, G. M., Danilova, E. S.

“…The article shows that the studied samples of raw milk in terms of composition (mass fraction of fat, protein, lactose and milk solids-not-fat) met the…”
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