Influence of different milk-clotting enzymes on the quality and shelf life of semihard cheeses

Influence of different milk-clotting enzymes on the quality and shelf life of semihard cheeses

The study examined semi-hard cheeses made with milk-clotting enzymes (MCEs) of animal origin (Naturen Extra with a mass fraction of chymosin 95%, “Bovine Pepsin” with a mass fraction of chymosin 10%), microbial origin (Fromase 750 XLG) and recombinant origin (Chy-max Extra and Chy-max Supreme), at a...

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Bibliographic Details
Main Authors: D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, G. B. Bukcharina
Format: Article
Language:Russian
Published: Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems 2024-01-01
Series:Пищевые системы
Subjects:
semihard cheese
milk-clotting enzymes
chymosin
pepsin
microbial coagulant
proteolysis
bitter taste
rheology
microstructure
Online Access:https://www.fsjour.com/jour/article/view/339
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