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

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