Biochemical and technological properties of moose (<i>Alces alces</i>) recombinant chymosin

Biochemical and technological properties of moose (<i>Alces alces</i>) recombinant chymosin

Recombinant chymosins (rСhns) of the cow and the camel are currently considered as standard milk coagulants for cheese-making. The search for a new type of milk-clotting enzymes that may exist in nature and can surpass the existing “cheese-making” standards is an urgent biotechnological task. Within...

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Sonraí bibleagrafaíochta
Príomhchruthaitheoirí: D. V. Balabova, A. P. Rudometov, S. V. Belenkaya, A. N. Belov, A. D. Koval, A. A. Bondar, A. Yu. Bakulina, E. A. Rukhlova, V. V. Elchaninov, D. N. Shcherbakov
Formáid: Alt
Teanga:English
Foilsithe / Cruthaithe: Siberian Branch of the Russian Academy of Sciences, Federal Research Center Institute of Cytology and Genetics, The Vavilov Society of Geneticists and Breeders 2022-06-01
Sraith:Вавиловский журнал генетики и селекции
Ábhair:
moose
recombinant chymosin
milk-clotting activity
biochemical properties
cheese-making
<i>alces alces</i>
Rochtain ar líne:https://vavilov.elpub.ru/jour/article/view/3358

Ar líne

https://vavilov.elpub.ru/jour/article/view/3358

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