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

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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Bibliographic Details
Main Authors: D. S. Myagkonosov, V. A. Mordvinova, I. N. Delitskaya, D. V. Abramov, E. G. Ovchinnikova
Format: Article
Language:Russian
Published: Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems 2020-10-01
Series:Пищевые системы
Subjects:
pizza-cheese
rhizomucor miehei
camel chymosin
proteolysis
microstructure
Online Access:https://www.fsjour.com/jour/article/view/81
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