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Information × Registration Number 0221U101578, 0120U100678 , R & D reports Title Effect of microbiological and physico-chemical parameters on proteolysis during cheese ripening popup.stage_title Head Shuhai Miroslava O., Кандидат біологічних наук Registration Date 22-01-2021 Organization Іnstitute of Food Resources popup.description2  A comparative description of enzymatic milk preparations based on animal, plant and microbial prostheses on the process of proteolysis and quality indicators of the obtained cheese is given. Nine methods for quantifying proteolysis products used in the food industry and for research have been developed. The method of determining the ripeness of cheese according to Shilovich has been improved by replacing the acid-base indicators with potentiometric titration to the set values of active acidity. Product Description popup.authors Orlyuk Yuriy T. Tsolan Lyudmila V. Chorna Nataliya A. Shugai Myroslava O Scheglyuk Nadiya V. popup.nrat_date 2021-01-22 Close