Effect of the recombinant chymosins of different origins on production process of soft cheese

Effect of the recombinant chymosins of different origins on production process of soft cheese

The effect of milk-clotting enzymes (MCE) with different milk-clotting activity (MCA) and proteolytic activity (PA) based on recombinant calf chymosins (Chy-max® Extra: MCA=554 IMCU/g; PA=0.71 UA/g), camel (Chymax® M: MCA=904 IMCU/g; PA=0.68 PA units/g) and “modified” chymosin (Chy-max® Supreme: MCA...

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Bibliographic Details
Main Authors: D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, V. N. Krayushkina
Format: Article
Language:Russian
Published: Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems 2022-07-01
Series:Пищевые системы
Subjects:
milk-clotting enzymes, recombinant chymosin, enzymatic coagulation, streptococcus thermophilus, soft cheeses, cheese whey
Online Access:https://www.fsjour.com/jour/article/view/164

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https://www.fsjour.com/jour/article/view/164

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