Influence of milk-clotting enzymes of animal and microbial origin on the quality and shelf life of soft cheeses
A comparative test was carried out for milk-clotting enzymes (MCE) of animal origin (Naturen® Extra), microbial origin (Marzyme®) and MCE based on recombinant camel chymosin (Chy-max® M) in the production of soft cheese “Lyubitelskiy”. By the end of the shelf life of the cheeses (12 days at a temper...
Bewaard in:
| Hoofdauteurs: | , , , , |
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| Formaat: | Artigo |
| Taal: | Russo |
| Gepubliceerd in: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2022-01-01
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| Reeks: | Пищевые системы |
| Onderwerpen: | |
| Online toegang: | https://www.fsjour.com/jour/article/view/137 |
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