Effect of the recombinant chymosins of different origins on the quality and shelf life of soft cheeses

Effect of the recombinant chymosins of different origins on the quality and shelf life of soft cheeses

The effect of the type (bovine chymosin (Chy-max Extra), camel chymosin (Chy-max M), and modified camel chymosin (Chy-max Supreme)) and applied dose (1500, 2500, or 3500 IMCU/100 kg of milk) of milk-clotting enzyme (MCE) on the proteolysis degree, microstructure, rheological and sensory properties o...

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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 2022-10-01
Series:Пищевые системы
Subjects:
soft cheese
milk-clotting enzymes
recombinant chymosin
proteolysis
bitter taste
rheology
microstructure
Online Access:https://www.fsjour.com/jour/article/view/182
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