Effect of the recombinant chymosins of different origins on the quality and shelf life of soft cheeses
The effect of the type (bovine chymosin (Chy-max Extra), camel chymosin (Chy-max M), and modified camel chymosin (Chy-max Supreme)) and applied dose (1500, 2500, or 3500 IMCU/100 kg of milk) of milk-clotting enzyme (MCE) on the proteolysis degree, microstructure, rheological and sensory properties o...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Russo |
| Publicado em: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2022-10-01
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| Colecção: | Пищевые системы |
| Assuntos: | |
| Acesso em linha: | https://www.fsjour.com/jour/article/view/182 |
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