Influence of different milk-clotting enzymes on the process of producing soft cheeses
The effect of the type of milk clotting enzyme (MCE) on the duration of milk coagulation, parameters of the composition of whey and cheeses, and the output of cheeses in the production of soft cheese such as “Lyubitel'skiy” were investigated. Three brands of MCE of different origins were invest...
שמור ב:
| Main Authors: | , , , , |
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| פורמט: | Article |
| שפה: | רוסית |
| יצא לאור: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2021-10-01
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| סדרה: | Пищевые системы |
| נושאים: | |
| גישה מקוונת: | https://www.fsjour.com/jour/article/view/125 |
| תגים: |
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