Production of the liquid complex enzyme preparations using membrane methods
- Authors: Murunova G.V1, Abramov D.V1, Sviridenko Y.Y.1, Municheva T.E1
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Affiliations:
- Issue: No 6 (2017)
- Pages: 38-39
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/289665
- ID: 289665
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Abstract
Research works related with receiving of liquid complex ferment preparations for cheese making with application of the membrane methods for separating and concentrating are outlined.
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About the authors
G. V Murunova
Email: uglich-cheese@mail.ru
D. V Abramov
Email: uglich-cheese@mail.ru
Yu. Ya Sviridenko
Email: uglich-cheese@mail.ru
T. E Municheva
Email: uglich-cheese@mail.ru
References
- Andren A., Bjorch C., Claesson O. Levels of chymosin and pepsin in bovine abomasal mucosa// Neth. Milk Dairy J. 1977. V. 44. № 2. P. 365-366.
- Harboe M., Broe M.L. and Qvist K.B. The Production, Action and Application of Rennet and Coagulants In «Technology of Cheesemaking» Second Edition. Edited by Barry A. Law. 2010.
- Разработать унифицированную систему стандартизации молокосвертывающей активности ферментов для сыроделия: отчет о НИР по теме 862-89: / рук. И.П.Бузов, В.А.Краюшкин. - Углич: ВНИИМС,1991. -235 с.
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