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...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2023-04-01
|
| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/234 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|