THE STUDY OF THE POTENTIAL APPLICATION OF LIPOLYTIC ENZYMATIC PREPARATIONS IN THE PRODUCTION OF SEMI-HARD CHEESES
Abstract
The influence of various lipolytic enzyme preparations on the qualitative and quantitative characteristics affecting the course of the technological process of semi-hard cheese production is studied.
About the Authors
L. Bahdanava
Institute for Meat and Dairy Industry
Belarus
Belarus
I. Frolov
Institute for Meat and Dairy Industry
Belarus
Belarus
References
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3. Kriger, A.V. Intensifikacija processa sozrevanija syrov [Intensification of cheese ripening process] / A.V. Kriger, A.N.Belov, V.P. Vistovskaja // Vestn. Altajskogo gos. agrarnogo un-ta. –2010.–№ 7(69). C. 69–73.
4. Vologodskoe maslodelie. Istorija razvitija: Monografija [Vologda oil-making. History of Development: Monograph] / G.V. Tverdohleb [i dr.]. – SPb.: SPBGUNiPT, 2002. – 245 s.
Review
For citations:
Bahdanava L., Frolov I. THE STUDY OF THE POTENTIAL APPLICATION OF LIPOLYTIC ENZYMATIC PREPARATIONS IN THE PRODUCTION OF SEMI-HARD CHEESES. Topical Issues of Processing of Meat and Milk Raw Materials. 2017;(12):86-93. (In Russ.)
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