ASSESSMENT OF PROTEOLYSIS AND LIPOLYSIS INTENSITY IN PECHERSKY CHEESE RIPENING IN THE PRESENCE OF PENICILLIUM CAMEMBERTI AND PENICILLIUM ROQUEFORTI MOLDS
High intensity of proteolysis and lipolysis in the curd due to the activity of mold enzymes is characteristic of mold-ripened cheeses. The intensity of proteolysis and lipolysis in cheese curd during the ripening process of Pechersky cheese containing two types of mold has been investigated in order...
Main Authors: | , |
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Format: | Article |
Language: | English |
Published: |
Kemerovo State University
2014-06-01
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Series: | Foods and Raw Materials |
Subjects: | |
Online Access: | http://jfrm.ru/?page=archive&jrn=3&article=7 |