Influence of milk-clotting enzymes of animal and microbial origin on the quality and shelf life of soft cheeses

A comparative test was carried out for milk-clotting enzymes (MCE) of animal origin (Naturen® Extra), microbial origin (Marzyme®) and MCE based on recombinant camel chymosin (Chy-max® M) in the production of soft cheese “Lyubitelskiy”. By the end of the shelf life of the cheeses (12 days at a temper...

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Bibliographic Details

Published in:	Пищевые системы
Main Authors:	D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova
Format:	Article
Language:	Russian
Published:	Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems 2022-01-01
Subjects:	soft cheese milk-clotting enzymes proteolysis bitter taste rheology microstructure
Online Access:	https://www.fsjour.com/jour/article/view/137