Influence of different milk-clotting enzymes on the process of producing semihard cheeses

The effect of milk-clotting enzymes (MCEs) of animal origin (Naturen Extra with a mass fraction of chymosins of 95%, “Bovine Pepsin” with a mass fraction of chymosin of 10%), as well as MCEs of microbial origin (Fromase 750 XLG) and recombinant origin (Chy-max Extra and Chy-max Supreme) on the durat...

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Hlavní autoři:	D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova
Médium:	Artigo
Jazyk:	Russo
Vydáno:	Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems 2023-04-01
Edice:	Пищевые системы
Témata:	milk-clotting enzymes enzymatic coagulation semihard cheese cheese whey cheese yield
On-line přístup:	https://www.fsjour.com/jour/article/view/234
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