Perspectives of using complex milk-clotting enzyme preparations for ripening rennet cheeses production
- Authors: Abramov D.V1, Myagkonosov D.S1, Delitskaya I.N1, Mordvinova V.A1, Municheva T.E1, Ovchinnikova E.G1
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- Issue: No 1 (2019)
- Pages: 24-26
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/286584
- DOI: https://doi.org/10.31515/2073-4018-2019-1-24-26
- ID: 286584
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About the authors
D. V Abramov
D. S Myagkonosov
I. N Delitskaya
V. A Mordvinova
T. E Municheva
E. G Ovchinnikova
References
- Visser, S. Proteolytic Enzymes and Their Relation to Cheese Ripening and Flavor: An Overview / S.Visser// J Dairy Sci. 1993. № 76. P. 329-350.
- Guinee, T.P. Rennet coagulation and coagulants in cheese manufacture / T.P.Guinee, & M.G.Wilkinson// Journal of the Society of Dairy Technology. 1992. № 45. P. 94-104.
- Technology of cheesemaking. (ed. Law, B.A. & Tamime, A.Y.), 2nd ed, 2010, Blackwell Publishing Ltd, Chichester. P. 119-125.
- Fox, P.F. Proteolysis During Cheese Manufacture and Ripening / P.F.Fox// J. Dairy Sci. 1989. № 72. P. 1379-1400.
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