Registration Number
0221U101578,
0120U100678
, R & D reports
Title
Effect of microbiological and physico-chemical parameters on proteolysis during cheese ripening
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Head
Shuhai Miroslava O., Кандидат біологічних наук
Registration Date
22-01-2021
Organization
Іnstitute of Food Resources
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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
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Orlyuk Yuriy T.
Tsolan Lyudmila V.
Chorna Nataliya A.
Shugai Myroslava O
Scheglyuk Nadiya V.
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2021-01-22
