Reduction of bitterness in the fermentative hydrolyzates of cheese whey proteins

Dmitriy Vasil'evich Abramov; Абрамов Дмитрий Васильевич; Anatoliy Nikitich Tolkachev; Толкачев Анатолий Никитич; Elena Grigor'evna Ovchinnikova; Овчинникова Елена Григорьевна; Nadezhda Vadimovna Kokareva; Кокарева Надежда Вадимовна; Mikhail Pavlovich Kangin; Кангин Михаил Павлович; D V Abramov; Abramov D V; A N Tolkachev; Tolkachev A N; E G Ovchinnikova; Ovchinnikova E G; N V Kokareva; Kokareva N V; M P Kangin; Kangin M P

Reduction of bitterness in the fermentative hydrolyzates of cheese whey proteins

Authors: Abramov D.V.¹, Tolkachev A.N.¹, Ovchinnikova E.G.¹, Kokareva N.V.¹, Kangin M.P.¹, Abramov DV¹, Tolkachev AN¹, Ovchinnikova EG¹, Kokareva NV¹, Kangin MP¹
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Issue: No 6 (2009)
Pages: 52-53
Section: Articles
URL: https://journals.eco-vector.com/2073-4018/article/view/287391
ID: 287391

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Abstract

Results of the study carried out for investigating possibility to reduce bitterness in the fermentative hydrolyzates of cheese whey proteins are given in the article. It was established that it is advisable to conduct hydrolysis of proteins with the complex of endoproteinases and exopeptidases.

Keywords

cheese whey, proteins, fermentative hydrolysis, hydrolyzates, bitterness, effects of enzymes

About the authors

D V Abramov

A N Tolkachev

E G Ovchinnikova

N V Kokareva

M P Kangin

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Reduction of bitterness in the fermentative hydrolyzates of cheese whey proteins

Full Text

Abstract

Keywords

About the authors

References

Supplementary files

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