THE INFLUENCE OF MILK-CLOTTING ENZYMES ON THE FUNCTIONAL PROPERTIES OF PIZZA-CHEESES

The effect of the type and dose of milk-clotting enzymes (Chy-max® M based on recombinant camel chymosin, Fromase® TL based on Rhizomucor miehei protease) on the physicochemical, functional properties and shelf life of pizza-cheeses was studied. When using a low dose of milk-clotting enzymes (MCE) f...

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Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	D. S. Myagkonosov, V. A. Mordvinova, I. N. Delitskaya, D. V. Abramov, E. G. Ovchinnikova
Формат:	Artigo
Хэл сонгох:	Russo
Хэвлэсэн:	Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems 2020-10-01
Цуврал:	Пищевые системы
Нөхцлүүд:	pizza-cheese rhizomucor miehei camel chymosin proteolysis microstructure
Онлайн хандалт:	https://www.fsjour.com/jour/article/view/81
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!