Milk-clotting enzyme preparations and organoleptic characteristics of cheeses

1. All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems

Uglich, Russian Federation

2. All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems

Uglich, Russian Federation

3. All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V.M.Gorbatov Federal Research Center for Food Systems

Uglich, Russian Federation

4. All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems

Uglich, Russian Federation

5. characteristics of cheeses All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems

Uglich, Russian Federation

Type:

Article

DOI:

https://doi.org/10.31515/2073-4018-2023-2-15-18

Pages:

from 15 to 18

Status:

Published

Received:

20.03.2023

Accepted:

20.03.2023

Published:

23.01.2024

Subject area:

UDK 63 Сельское хозяйство. Лесное хозяйство. Охота. Рыбное хозяйство

Language:

Russian, English

Keywords:

milk-clotting enzyme preparation, semi-hard cheese, ripening, organoleptic characteristics

Abstract and keywords

Abstract (English):
The effect of milk-clotting enzyme preparations of various origins on the formation of organoleptic indicators of semi-hard cheeses with a low temperature of the second heating was studied. It is shown that the use of various enzymes makes it possible to diversify the organoleptic characteristics of semi-hard cheeses.

Keywords:
milk-clotting enzyme preparation, semi-hard cheese, ripening, organoleptic characteristics

Text

Publication text (PDF): Read Download

References

1. Belov, A.N. Formirovanie organolepticheskih pokazateley syrov i upravlenie processom sozrevaniya / A.N.Belov, A.V.Kriger, A.D.Koval' // Syrodelie i maslodelie. 2018. № 4. S. 36-38.

2. Kriger, A.V. Vliyanie fermentativnyh preparatov na process sozrevaniya i kachestvo syrov. Vliyanie molokosvertyvayuschih i lipoliticheskih fermentov na process sozrevaniya i kachestvo syrov. [Tekst] / A.V.Kriger, A.N.Belov: monografiya // LAR LAMBERT Academic Publishing. 2011. S. 1-158.

3. Koval', A.D. Molokosvertyvayuschie preparaty v syrodelii / A.D. Koval', A.N.Belov, V.V.El'chaninov // Sbornik nauchnyh trudov «Nauchnoe obespechenie syrodel'noy otrasli». - Barnaul, 2004. S. 80.

4. Abramov, D.V. Sovremennye tendencii rynka molokosvertyvayuschih fermentnyh preparatov / D.V.Abramov [i dr.] // Syrodelie i maslodelie. 2018. № 6. S. 21-23.

5. Syr. Nauchnye osnovy i tehnologii. T. 1. Glava 21. / Kn. pod red. P.L. MakSuini i dr. - SPb.: Professiya, 2008. - S. 76-77.

Submit manuscript Download PDF
Text

To cite

Citations:

Confirmation

Регистрация