Zobrazeno 1 - 10
of 129
pro vyhledávání: '"milk-clotting enzymes"'
Publikováno v:
Пищевые системы, Vol 6, Iss 4, Pp 477-487 (2024)
The study examined semi-hard cheeses made with milk-clotting enzymes (MCEs) of animal origin (Naturen Extra with a mass fraction of chymosin 95%, “Bovine Pepsin” with a mass fraction of chymosin 10%), microbial origin (Fromase 750 XLG) and recomb
Externí odkaz:
https://doaj.org/article/506384b37e894920aaed4074d7c16359
Publikováno v:
Пищевые системы, Vol 6, Iss 1, Pp 103-116 (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 o
Externí odkaz:
https://doaj.org/article/1f90c09da8b24ffbad4bfe07ea8cfa5e
Publikováno v:
Пищевые системы, Vol 5, Iss 3, Pp 239-248 (2022)
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, mi
Externí odkaz:
https://doaj.org/article/b35828a191de48ce89c20e7be197861d
Publikováno v:
Пищевые системы, Vol 5, Iss 2, Pp 164-171 (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 uni
Externí odkaz:
https://doaj.org/article/12424a29985c4b2d83a38a1315f3bc26
Publikováno v:
Пищевые системы, Vol 5, Iss 1, Pp 47-54 (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. The MCA value was measured in the inte
Externí odkaz:
https://doaj.org/article/400db902fd1349a19babd8d57fbed7fa
Publikováno v:
Пищевые системы, Vol 4, Iss 4, Pp 286-293 (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”. By the
Externí odkaz:
https://doaj.org/article/e5897b0789a14948aa487417ccbbeb8e
Publikováno v:
Пищевые системы, Vol 4, Iss 3, Pp 204-212 (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. Thr
Externí odkaz:
https://doaj.org/article/c42332f9ec0042efa1bdf860ec197330
Autor:
Lebedev L.R., Kosogova T.A., Teplyakova T.V., Kriger A.V., Elchaninov V.V., Belov A.N., Koval` A.D.
Publikováno v:
Foods and Raw Materials, Vol 4, Iss 2, Pp 58-65 (2016)
Due to the scarcity of natural rennet, in this study we have considered an option of using in cheesemaking a milk-clotting enzyme produced by the Irpex lacteus fungus. We describe main properties of I. lacteus coagulant: milk-clotting activity (МА)
Externí odkaz:
https://doaj.org/article/82806a5816404a3c91022128907affc8
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Akademický článek
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