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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
"... retained not only in cheese but also in the by-product — cheese whey, which made its processing more ..."
 
Vol 4, No 3 (2021) Influence of different milk-clotting enzymes on the process of producing soft cheeses Abstract  similar documents
D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, V. N. Krayushkina
 
Vol 4, No 2 (2021) Use of nanofiltration concentrates of buttermilk and whey for fermented dairy products with increased mass content of protein Abstract  similar documents
N. G. Ostreczova, A. V. Bobrova
"... describes the feasibility of using buttermilk and cheese whey concentrates obtained by nanofiltration ..."
 
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
 
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