Effekt of enzume composition on cheese quality

A V Kriger; Kriger A V; A N Belov; Belov A N; Anastasiya Viktorovna Kriger; Кригер Анастасия Викторовна; Aleksandr Nikolaevich Belov; Белов Александр Николаевич

Effekt of enzume composition on cheese quality

Authors: Kriger AV¹, Belov AN¹, Kriger A.V.¹, Belov A.N.¹
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Issue: No 6 (2010)
Pages: 22-23
Section: Articles
URL: https://journals.eco-vector.com/2073-4018/article/view/287735
ID: 287735

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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.