Composition of the nitrogencontaining substances formedat milk fermentation with mouldsPenicillium
- Авторлар: Sadovaya T.N.1, Sadovaya TN1
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Мекемелер:
- Шығарылым: № 5 (2011)
- Беттер: 32-33
- Бөлім: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322266
- ID: 322266
Дәйексөз келтіру
Ашық рұқсат
Рұқсат берілді
Тек жазылушылар үшін
Аннотация
Pro les of milk samples fermented with moulds Penicillium (P.roqueforti, P. camemberti, P.caseicolum) with
rennet addition and without rennet have been received in pilot conditions. It has been found that presence of
the rennet enzyme preparation is an additional factor stimulating proteolytic processes. One of the microorganisms
studied P. roqueforti can be characterized by the strongest proteinase- peptidase system.
rennet addition and without rennet have been received in pilot conditions. It has been found that presence of
the rennet enzyme preparation is an additional factor stimulating proteolytic processes. One of the microorganisms
studied P. roqueforti can be characterized by the strongest proteinase- peptidase system.
Негізгі сөздер
Әдебиет тізімі
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