Study of the possibility of using lysozyme of microbial origin in the production of cheese. Analysis of the modern market for lysozyme drugs
Abstract
The article presents an analysis of the features of the use of lysozyme in cheese making, as well as the modern market for lysozyme preparations.
About the Authors
L. L. Bahdanava
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
V. V. Kovaleva
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
A. D. Belokobylova
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
References
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Review
For citations:
Bahdanava L.L., Kovaleva V.V., Belokobylova A.D. Study of the possibility of using lysozyme of microbial origin in the production of cheese. Analysis of the modern market for lysozyme drugs. Topical Issues of Processing of Meat and Milk Raw Materials. 2022;(17):220-225. (In Russ.)
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