Special features of proteolysis in different groups of cheese types
- Authors: Myagkonosov D.S1, Mordvinova V.A1, Abramov D.V1, Delitskaya I.N1
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- Issue: No 2 (2014)
- Pages: 24-27
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/288614
- ID: 288614
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Abstract
Analysis of the diagrams of the molecular-mass distribution of the nitrogenous fractions in ripened cheeses of different type groups depending on the temperature of the second heating and type of the microflora of the bacterial starter used is given.
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About the authors
D. S Myagkonosov
Email: uglich-cheese@mail.ru
V. A Mordvinova
Email: uglich-cheese@mail.ru
D. V Abramov
Email: uglich-cheese@mail.ru
I. N Delitskaya
Email: uglich-cheese@mail.ru
References
- Горбатова К.К. Биохимия молока и молочных продуктов. - М.: Легкая и пищевая промышленность, 1984.
- Іраников Д.А. Советский сыр. - М.: Пищевая промышленность, 1972.
- Гудков А.В. Сыроделие: технологические, биологические и физико-химические аспекты / под ред. С.А.Гудкова. - М.: ДеЛи принт, 2003.
- Климовский И.И. Биохимические и микробиологические основы производства сыра. -М.: Пищевая промышленность, 1966.
- Noomen A. Activity of proteolytic enzymes in simulated soft cheeses (Meshanger type). 2. Activityofcalfrennet. Neth. Milk Dairy J. 32 (1978) : 49-68.
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