{"product_id":"rol-bakterialnyh-proteinaz-v-defekte-zagustevaniya-moloka-von-haled-kaddura","title":"ROL' BAKTERIAL'NYH PROTEINAZ V DEFEKTE ZAGUSTEVANIYa MOLOKA.","description":"\u003cp\u003eSwerhwysokaq temperatura (UHT) qwlqetsq rasprostranennym sredstwom teplowoj obrabotki dlq obespecheniq bezopasnosti i horoshego sohraneniq kachestwa moloka, kak mikrobiologicheski stabil'nogo pri komnatnoj temperature. Zagustewanie qwlqetsq odnim iz osnownyh defektow w moloke i molochnyh produktah UVT, tak kak ono ogranichiwaet srok godnosti produkta, pri hranenii chasto mozhet proqwlqt' opredelennye izmeneniq w wkusa i textury, mnogie issledowaniq pokazali, chto ändogennye i bakterial'nye proteinazy igraüt wazhnuü rol' w zagustewanii moloka UVT. Mnogie issledowaniq pokazali, chto ändogennye i bakterial'nye proteinazy igraüt wazhnuü rol' w zagustewanii moloka UVT. Jeti fermenty, kak prawilo, wyrabatywaütsq psihrotrofnymi organizmami, kotorye rastut w moloke pri hranenii w holodil'nike, naprimer, Pseudomonas, i sporoobrazuüschimi bakteriqmi, takimi kak Bacillus, kotorye wyzhiwaüt pri teplowoj obrabotke. Vo wremq hraneniq otslezhiwalos' neskol'ko parametrow, wklüchaüschih kolichestwo kletok Bacillus, rN i ocenku proteoliza.\u003c\/p\u003e\u003cdiv class=\"aw-variant-hidden-subtitle-div\" id=\"aw-variant-subtitle-9786203023138\"\u003e\u003ch3\u003eDEFEKT GELEOBRAZOVANIYa MOLOKA\u003c\/h3\u003e\u003c\/div\u003e","brand":"Autorenwelt Shop","offers":[{"title":"Softcover - 9786203023138","offer_id":40390562349149,"sku":"9786203023138","price":19.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/0622\/files\/36f483a1-bf9e-4bfc-8ec4-d49584266735.png?v=1758259467","url":"https:\/\/shop.autorenwelt.de\/products\/rol-bakterialnyh-proteinaz-v-defekte-zagustevaniya-moloka-von-haled-kaddura","provider":"Autorenwelt Shop","version":"1.0","type":"link"}