Effekt of enzume composition on cheese quality
- Authors: Kriger AV1, Belov AN1, Kriger A.V.1, Belov A.N.1
-
Affiliations:
- Issue: No 6 (2010)
- Pages: 22-23
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/287735
- ID: 287735
Cite item
Abstract
The effect of different compositions of milk clotting enzyme preparations and calf lipase dose on cheese ripening and organoleptic indices forming has been investigated. It is shown that organoleptic cheese indices depend on the quantity of lipase added to the mixture while cheese manufacturing and on the quota of pepsin in the milk clotting enzyme used.
Keywords
About the authors
A V Kriger
A N Belov
Anastasiya Viktorovna Kriger
Aleksandr Nikolaevich Belov
Email: sibniis@alt.ru
References
Supplementary files
![](/img/style/loading.gif)