Publications by authors named "I T Smykov"
Article Synopsis
- Fermented dairy products rely on starter cultures that use lactic acid bacteria, which can be infected by bacteriophages.
- Researchers analyzed two new bacteriophage species, vL_20A and vL_296, isolated from cheese whey, and found they have different lytic profiles, affecting only a few common host bacteria.
- The study emphasizes the diversity of phages in dairy and their impact on bacteria, while noting that bacteria possess immune systems that help balance the effects of these viruses.
The aim of this work was to develop a methodology to calculate the cooling curve for the sweetened condensed milk with added whey powder production and to assess the cooling regime effect on the distribution of lactose crystals' size and their microstructure. It is proposed to use a two-stage cooling curve. At the first stage, the cooling is carried out at a high speed, and at the second with a speed that varies depending on the rate of lactose crystallization.
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