Results 1 to 10 of about 52,844 (241)
Influence of different milk-clotting enzymes on the process of producing soft cheeses
Пищевые системы, 2021 The effect of the type of milk clotting enzyme (MCE) on the duration of milk coagulation, parameters of the composition of whey and cheeses, and the output of cheeses in the production of soft cheese such as “Lyubitel'skiy” were investigated.
D. S. Myagkonosov +4 more
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Technological and methodological aspects of the production of low- and lactose-free dairy products
Пищевые системы, 2021 The features of technologies for low- and lactose-free dairy products, which provide for special operations to hydrolyze lactose or remove it using ultra- or nanofiltration followed by hydrolysis of the residual amount, are considered.
Ju. V. Nikitina +3 more
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Пищевые системы, 2022 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”.
D. S. Myagkonosov +4 more
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Effect of the recombinant chymosins of different origins on production process of soft cheese
Пищевые системы, 2022 The effect of milk-clotting enzymes (MCE) with different milk-clotting activity (MCA) and proteolytic activity (PA) based on recombinant calf chymosins (Chy-max® Extra: MCA=554 IMCU/g; PA=0.71 UA/g), camel (Chymax® M: MCA=904 IMCU/g; PA=0.68 PA units/g ...
D. S. Myagkonosov +4 more
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Influence of different milk-clotting enzymes on the process of producing semihard cheeses
Пищевые системы, 2023 The effect of milk-clotting enzymes (MCEs) of animal origin (Naturen Extra with a mass fraction of chymosins of 95%, “Bovine Pepsin” with a mass fraction of chymosin of 10%), as well as MCEs of microbial origin (Fromase 750 XLG) and recombinant origin ...
D. S. Myagkonosov +4 more
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PROTEOLYTIC ACTIVITY OF MILK-CLOTTING ENZYMES OF DIFFERENT ORIGIN
Пищевые системы, 2022 The ratio of the milk-clotting activity (MCA) and proteolytic activity (PA) was compared for milk-clotting enzyme preparations (MEP) based on recombinant chymosin, chymosin of animal origin and microbial origin.
D. S. Myagkonosov +3 more
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Пищевые системы, 2023 Cheesemaking is a complex process that involves lactose metabolism, proteolysis and lipolysis. The flavor bouquet of ripening cheeses is formed as a result of changes in all the components of milk.
V. A. Mordvinova +3 more
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Study of the possibility of producing semi-hard cheeses from frozen goat’s milk
Пищевые системы, 2023 The article presents the results of a study of the quality indicators of semi-hard cheeses produced from defrosted goat’s milk. Natural and defrosted goat’s milk, semi-hard cheeses with a low temperature of the second heating were used as objects of ...
V. A. Mordvinova +3 more
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Eyes in cheese: reasons for formation and methods of assessment
Пищевые системы, 2021 The results of scientific research of the process of eyes formation in cheeses depending on the molding method and modes of pressing the cheese mass; the type of gassing microorganisms that make up the starter culture; rheological properties of curd; the
O. V. Lepilkina +2 more
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Evaluation of microbiological risks in cream as a raw material for buttermaking
Пищевые системы, 2022 The article presents the research results of studying the influence of various groups of microorganisms — coliform bacteria, lactic acid microorganisms, yeast, and spore bacteria — on the quality and storage capacity of cream used as a raw material for ...
G. M. Sviridenko +2 more
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