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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| Автори: | , , , , |
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| Формат: | Artigo |
| Мова: | Russo |
| Опубліковано: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2023-04-01
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| Серія: | Пищевые системы |
| Предмети: | |
| Онлайн доступ: | https://www.fsjour.com/jour/article/view/234 |
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