Control of the milk clottingenzymes utilization with the cup developed at the All Russian ResearchInstitute if Cheese and Butter Making (VNIIMS)
- Authors: Murunova GV1, Municheva T.G.1, Murunova G.V.1, Municheva T.E.1, Kalinina G.E.1
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Affiliations:
- Issue: No 3 (2010)
- Pages: 36-37
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/287569
- ID: 287569
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Abstract
tion is shown. The scheme accounts for several issues such as enzyme activity, weigh of the sample, results of the measuring, milk quantity in the vat. The figure
has also been made to simplify determination of the quantity of milk coagulating
enzyme.
About the authors
G V Murunova
TE GE Municheva
Galina Vasil'evna Murunova
Email: uglich'cheese-mail.ru
Tamara Eduardovna Municheva
Email: uglich'cheese-mail.ru
Galina Evgen'evna Kalinina
Email: uglich'cheese-mail.ru
References
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