Liquid rennet:application at cheeseproduction

Galina Vasil'evna Murunova; Мурунова Галина Васильевна; Yuriy Yakovlevich Sviridenko; Свириденко Юрий Яковлевич; Tat'yana Eduardovna Municheva; Муничева Татьяна Эдуардовна; Galina Evgen'evna Kalinina; Калинина Галина Евгеньевна; G V Murunova; Murunova G V; Yu Ya Sviridenko; Sviridenko Yu Ya; T E Municheva; Municheva T E; G E Kalinina; Kalinina G E

Liquid rennet:application at cheeseproduction

Authors: Murunova G.V.¹, Sviridenko Y.Y.¹, Municheva T.E.¹, Kalinina G.E.¹, Murunova GV¹, Sviridenko Y.Y.¹, Municheva TE¹, Kalinina GE¹
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Issue: No 3 (2011)
Pages: 38-39
Section: Articles
URL: https://journals.eco-vector.com/2073-4018/article/view/322299
ID: 322299

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Abstract

Actuality and advantages of the liquid preparation of rennet developed at the
All−Russian Research Institute of Cheese and Butter Making (VNIIMS) are
substantiated. The way to determine a dose of the liquid rennet with the help
of the VNIIMS cup is discussed in details.