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| Issue | Title | |
| Vol 5, No 1 (2022) | PROTEOLYTIC ACTIVITY OF MILK-CLOTTING ENZYMES OF DIFFERENT ORIGIN | Abstract similar documents |
| D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova | ||
| "... The ratio of the milk-clotting activity (MCA) and proteolytic activity (PA) was compared for milk ..." | ||
| Vol 5, No 2 (2022) | Study of the functional properties of a fermented milk product based on mare’s milk | Abstract similar documents |
| E. S. Simonenko, N. V. Kupaeva, S. V. Simonenko, B. M. Manuilov | ||
| "... In the last few years, there has been a growing interest in the use of mare’s milk for human ..." | ||
| Vol 5, No 2 (2022) | Milk curd self-segmentation in cheesemaking tank | Abstract PDF (Eng) similar documents |
| I. T. Smykov | ||
| "... -segmentation of a milk curd in an open-type cheesemaking tank. Based on the analysis of the kinetics of gel ..." | ||
| Vol 4, No 4 (2021) | Influence of milk-clotting enzymes of animal and microbial origin on the quality and shelf life of soft cheeses | Abstract similar documents |
| D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova | ||
| "... A comparative test was carried out for milk-clotting enzymes (MCE) of animal origin (Naturen ..." | ||
| Vol 5, No 3 (2022) | Effect of the recombinant chymosins of different origins on the quality and shelf life of soft cheeses | Abstract PDF (Eng) similar documents |
| D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, G. B. Bukcharina | ||
| "... camel chymosin (Chy-max Supreme)) and applied dose (1500, 2500, or 3500 IMCU/100 kg of milk) of milk ..." | ||
| Vol 5, No 2 (2022) | Effect of the recombinant chymosins of different origins on production process of soft cheese | Abstract PDF (Eng) similar documents |
| D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, V. N. Krayushkina | ||
| "... The effect of milk-clotting enzymes (MCE) with different milk-clotting activity (MCA ..." | ||
| Vol 4, No 4 (2021) | Results of the complex evaluation of bryndza cheese and the byproduct milk whey with the use of enzyme MTG and its activity degree during storage | Abstract similar documents |
| K. A. Kanina, N. A. Zhizhin, E. A. Karakulova, P. R. Atanasov | ||
| "... , cheeses from goat milk is flabbiness of the clot. The use of mTG in the technological process would allow ..." | ||
| 1 - 7 of 7 Items | ||
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