Composition of the nitrogencontaining substances formedat milk fermentation with mouldsPenicillium
- Autores: Sadovaya T.N.1, Sadovaya TN1
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Afiliações:
- Edição: Nº 5 (2011)
- Páginas: 32-33
- Seção: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322266
- ID: 322266
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Resumo
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.
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Bibliografia
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- Паньковский Г.А. Изучение протеолиза и активности кислой фосфатазы в сыре «Гауда» в процессе созревания при использовании различных стартерных культур // Пищевая и перерабатывающая промышленность. 2002. № 2.
- Шингарева Т.И. Ферментация сыворотки заквасками прямого внесения / Т.И.Шингарева, О.И.Купцова // Молочная промышленность. 2006. № 6.
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