SU586128A1 - Method of checking cheese maturity degree - Google Patents
Method of checking cheese maturity degreeInfo
- Publication number
- SU586128A1 SU586128A1 SU752186434A SU2186434A SU586128A1 SU 586128 A1 SU586128 A1 SU 586128A1 SU 752186434 A SU752186434 A SU 752186434A SU 2186434 A SU2186434 A SU 2186434A SU 586128 A1 SU586128 A1 SU 586128A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- cheese
- checking
- maturity degree
- fed
- consistency
- Prior art date
Links
Landscapes
- Dairy Products (AREA)
Description
(54) СПОСОБ КОНТРОЛЯ СТЕПЕНИ ЗРЕЛОСТИ СЫРА(54) METHOD FOR CONTROL OF MATURITY OF CHEESE
ной части сыра. Генератором УЗГ-1 с помощью излучател в сыре возбуждаютс ультразвуковые колебани частотой 18 кгц и экустической мощностью 2 вт, которые фиксируютс на экране осциллографа в виде эл- 5 линса с углом наклона большой оси 140° (180-ф).noodles of cheese. The ultrasonic oscillator with a frequency of 18 kHz and an acoustic power of 2 watts is excited by a generator of the UZG-1 using a radiator in the cheese, which are fixed on the oscilloscope screen in the form of an elongator with a major axis of 140 ° (180-ft).
По сравнению с эталоном советского сыра онредел етс , что угол 140° соответствует сыру с грубой консистенцией.ЮCompared with the Soviet cheese standard, it is determined that an angle of 140 ° corresponds to cheese with a coarse consistency.
Пиков на эллинсе нет, следовательно, глазки и пустоты в сырной массе отсутствуют.There are no peaks on the Ellins, therefore, there are no eyes and voids in the cheese mass.
Пример 2. Исследуетс советский сыр с хорощей консистенцией.Example 2: Soviet cheese is examined with a good consistency.
Режимы испытани прежние. На экране ос- 15 циллографа виден эллипс с углом наклона своей больщой оси к оси ординат 220°, что соответствует эталону советского сыра с хорошей консистенцией.Test modes are the same. On the oscillograph's screen, an ellipse is visible with an angle of inclination of its major axis to the ordinate axis of 220 °, which corresponds to the standard of Soviet cheese with a good consistency.
На эллипсе имеетс семь центрально-распо- 20 ложенных пиков, указывающих на наличие семи глазков в контролируемом объеме сыра.There are seven centrally located peaks on the ellipse, indicating the presence of seven eyes in a controlled volume of cheese.
Пример 3. Исследуетс советский сыр с мажущейс консистенцией.Example 3. Soviet cheese with a consistency is examined.
Режимы испытани прежние. На экране ос- 25 циллографа - эллипс с углом наклона большой оси к оси ординат 237°, что, согласно эталону , соответствует сыру с мажущейс консистенцией.Test modes are the same. The oscillograph on the screen is an ellipse with the angle of inclination of the major axis to the axis of ordinates 237 °, which, according to the standard, corresponds to cheese with a thick consistency.
На эллипсе имеетс восемь центрально-симметричных пиков, следовательно, в контролируемом объекте сыра имеетс восемь глазков .There are eight centrally symmetric peaks on the ellipse, therefore, there are eight eyes in the controlled cheese object.
Использование предлагаемого способа контрол степени зрелости сыра по сравнению с известными способами позволит обеспечить объективность контрол , что значительно снизит пересортицу сыра и обеспечит четкий контроль за его созреванием.Using the proposed method of controlling the degree of maturity of cheese in comparison with the known methods will ensure objectivity of control, which will significantly reduce the shredding of cheese and provide a clear control over its ripening.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU752186434A SU586128A1 (en) | 1975-10-28 | 1975-10-28 | Method of checking cheese maturity degree |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU752186434A SU586128A1 (en) | 1975-10-28 | 1975-10-28 | Method of checking cheese maturity degree |
Publications (1)
Publication Number | Publication Date |
---|---|
SU586128A1 true SU586128A1 (en) | 1977-12-30 |
Family
ID=20636287
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
SU752186434A SU586128A1 (en) | 1975-10-28 | 1975-10-28 | Method of checking cheese maturity degree |
Country Status (1)
Country | Link |
---|---|
SU (1) | SU586128A1 (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1983000387A1 (en) * | 1981-07-20 | 1983-02-03 | Leif Rune Bohlin | Rheometer for analyzing the elastic and/or viscous characteristics of gels and liquid systems |
ES2147141A1 (en) * | 1998-09-09 | 2000-08-16 | Univ Valencia Politecnica | Ultrasonic grading of cheeses determining moisture content and texture of sample to ascertain maturity homogeneity of the cheese |
RU2781480C1 (en) * | 2022-02-14 | 2022-10-12 | Федеральное государственное бюджетное научное учреждение "Федеральный научный центр пищевых систем им. В.М. Горбатова" РАН | Method for evaluating the pattern of cheese by the coefficient of porosity |
-
1975
- 1975-10-28 SU SU752186434A patent/SU586128A1/en active
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1983000387A1 (en) * | 1981-07-20 | 1983-02-03 | Leif Rune Bohlin | Rheometer for analyzing the elastic and/or viscous characteristics of gels and liquid systems |
ES2147141A1 (en) * | 1998-09-09 | 2000-08-16 | Univ Valencia Politecnica | Ultrasonic grading of cheeses determining moisture content and texture of sample to ascertain maturity homogeneity of the cheese |
RU2781480C1 (en) * | 2022-02-14 | 2022-10-12 | Федеральное государственное бюджетное научное учреждение "Федеральный научный центр пищевых систем им. В.М. Горбатова" РАН | Method for evaluating the pattern of cheese by the coefficient of porosity |
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