Evaluating the Proteolytic Activity of Lactobacilli in Cheese Production
As the range of domestic cheeses has increased, Russian cheese industry needs new monospecific starters with multidirectional or targeted actions. Advanced monospecific concentrates with strong proteolytic properties boost proteolysis, reduce ripening time, and improve the sensory profile of the fin...
Tallennettuna:
| Päätekijät: | , , , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Kemerovo State University
2025-10-01
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| Sarja: | Техника и технология пищевых производств |
| Aiheet: | |
| Linkit: | https://fptt.ru/en/issues/23788/23810/ |
| Tagit: |
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