Investigation of physico-chemical and microbiological parameters of traditional mongolian cheese
Bibliographic record
Abstract
The traditional technology of Mongolian cheese is almost the same in different parts of the country, it differs from other types of cheeses, there is no microbiological process in it. Within the framework of this study, physico-chemical and microbiological parameters were determined in order to assess the quality and safety of Mongolian cheese sold on the market in Ulanbaatar. The article is devoted to the traditional Mongolian cheese, which belongs to the group of fresh fermented milk cheeses produced by thermal acid coagulation of milk. The main stages of its production include pasteurization of milk, coagulation, molding and pressing of cheese mass. Unlike other types of cheese, the production process of Mongolian cheese does not include clot processing, salting and maturation, which limits its shelf life. However, this cheese is an important source of casein and whey proteins for the Mongolian population. The method of cheese production is based on thermic acid coagulation, which uses high temperature. Mongolian cheese, like other cheeses of this group, is absorbed by the body by 96-98%, being an important source of calcium, phosphorus and amino acids. Milk proteins in such cheeses are not decomposed by microorganisms, which reduces the content of soluble proteins. Studies of the microflora of Mongolian cheese have shown the presence of various microorganisms, mainly lactic acid bacteria, and the absence of pathogenic bacteria when properly stored. The addition of preservatives such as nisin and natamycin can extend the shelf life of cheese up to 15 days.
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How this classification was reachedexpand
Full frame distilled prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. Learned from the 10,348 direct Codex labels and 10,348 direct Gemma labels. Candidate is the union of thresholded teacher heads; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels or direct frontier model labels.
Codex and Gemma teacher scores by category
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.001 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.000 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one teacher head, not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".