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Issue Title
 
Vol 3, No 2 (2020) IMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASE Abstract  PDF (Eng)  similar documents
О. V. Lepilkina, V. A. Mordvinova, E. V. Topnikova, I. L. Ostroukhova, E. S. Danilova
"... , the fat phase of which is represented by milk fat. It was found that the degree of proteolysis, estimated ..."
 
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
"... at a temperature of 3 ± 1 °C), differences were noted in the degree of proteolysis (DP) and the value ..."
 
Vol 3, No 3 (2020) THE INFLUENCE OF MILK-CLOTTING ENZYMES ON THE FUNCTIONAL PROPERTIES OF PIZZA-CHEESES Abstract  PDF (Eng)  similar documents
D. S. Myagkonosov, V. A. Mordvinova, I. N. Delitskaya, D. V. Abramov, E. G. Ovchinnikova
"... consequences in the form of accelerated proteolysis of cheese mass proteins, rapid loss of functional ..."
 
Vol 3, No 4 (2020) Express method for assessing proteolysis in cheese and aromatic addi- tives with cheese flavor Abstract  PDF (Eng)  similar documents
D. S. Myagkonosov, D. V. Abramov, E. G. Ovchinnikova, V. N. Krayushkina
"... -Phthaldialdehyde (OPA method) can be applied in practice to assess accurately the degree of proteolysis in cheeses ..."
 
Vol 4, No 2 (2021) Study of the influence of the composition of mold and starter microflora on the formation of organoleptic characteristics of soft-ripened cheeses Abstract  similar documents
G. M. Sviridenko, V. A. Mordvinova, I. L. Ostroukhova
"... distinguished by an accelerated ripening process and less storage capacity due to deeper proteolysis ..."
 
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