Effects of milk clotting preparation on cheese organoleptic indices

Aleksandr Nikolaevich Belov; Белов Александр Николаевич; A D Koval'; Коваль А Д; Evgeniya Aleksandrovna Avdanina; Авданина Евгения Александровна; Vadim Valentinovich El'chaninov; Ельчанинов Вадим Валентинович; A N Belov; Belov A N; A D Koval'; Koval' A D; E A Avdanina; Avdanina E A; V V El'chaninov; El'chaninov V V

Effects of milk clotting preparation on cheese organoleptic indices

Authors: Belov A.N.¹, Koval' AD¹, Avdanina E.A.¹, El'chaninov V.V.¹, Belov AN¹, Koval' AD¹, Avdanina EA¹, El'chaninov VV¹
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Issue: No 1 (2009)
Pages: 22-24
Section: Articles
URL: https://journals.eco-vector.com/2073-4018/article/view/287151
ID: 287151

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Abstract
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Abstract

Reasons of bitter taste and poor consistency of cheese are discussed. It is advised to replace recombinant hymosin with natural (containing pepsin) milk coagulating preparations.

Keywords

Milk coagulating enzyme, proteolysis, bitter peptides, physical-chemical indices, organoleptic characteristics, chymosin, pepsin

About the authors

A N Belov

A D Koval'

E A Avdanina

V V El'chaninov

References

Supplementary files

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