Principles of selecting milk clotting enzymes for cheese production
- Autores: Murunova GV1, Sviridenko Y.Y.1, Murunova GV1, Sviridenko Y.Y.1
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Afiliações:
- Edição: Nº 5 (2006)
- Páginas: 2-4
- Seção: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322516
- ID: 322516
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Resumo
Milk coagulating enzymes are being characterized taking into account their effects on cheese quality. Approach to choosing milk coagulating ferment is defined in view of its activity at different stages of cheese manufacturing process.
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