Production of the liquid complex enzyme preparations using membrane methods


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Research works related with receiving of liquid complex ferment preparations for cheese making with application of the membrane methods for separating and concentrating are outlined.

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参考

  1. Andren A., Bjorch C., Claesson O. Levels of chymosin and pepsin in bovine abomasal mucosa// Neth. Milk Dairy J. 1977. V. 44. № 2. P. 365-366.
  2. Harboe M., Broe M.L. and Qvist K.B. The Production, Action and Application of Rennet and Coagulants In «Technology of Cheesemaking» Second Edition. Edited by Barry A. Law. 2010.
  3. Разработать унифицированную систему стандартизации молокосвертывающей активности ферментов для сыроделия: отчет о НИР по теме 862-89: / рук. И.П.Бузов, В.А.Краюшкин. - Углич: ВНИИМС,1991. -235 с.

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