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
1. Rimareva L. V., Serba E. M., Sokolova E. N., Borshheva Ju. A., Ignatova N. I. Fermentnye preparaty i biokataliticheskie processy v pishhevoj promyshlennosti [Enzyme preparations and biocatalytic processes in the food industry] // Vopr. pitanija. – 2017. – T. 86. – № 5. – S. 62–74.
2. Jashkin A. I. Sovremennye podhody k primeneniju mikrobnoj transgljutaminazy v syrodelii (analiticheskij obzor) [Modern approaches to the use of microbial transglutaminase in cheese making] // Molochnohozjajstvennyj vestnik. – I kv. – 2019. – №1 (33). – S. 98–113.
3. Fermenty v pishhevoj promyshlennosti [Enzymes in the food industry] / R. Dzh. Uajtherst (red.), M. van Oort (red.). – SPb.: Professija, 2013. – 408 s.
4. Whitehurst, R. J., and van Oort, M. “Enzymes in Food Technology” 2nd ed. West Sussex: WileyBlackwell, 2010.
5. Bogdanova L. L., Frolov I. B. Izuchenie jeffektivnosti ispol'zovanija antimikrobnyh i fungicidnyh preparatov v syrodelii [Studying the effectiveness of using antimicrobial and fungicidal drugs in cheese making]. Aktual'nye voprosy pererabotki mjasnogo i molochnogo syr'ja, 2014; 1(9): S. 77–82.
6. Snegovaja, N. V. Kachestvo produkcii. Anajerobnye bakterii – ugroza v vakuume [Product quality. Anaerobic bacteria are a threat in a vacuum] / N. V. Snegovaja // Pishhevaja industrija. – №4. – 2018. – S. 36–37.
7. Whitehurst, R. J., and van Oort, M. “Enzymes in Food Technology” 2nd ed. West Sussex: WileyBlackwell. 2010.
8. Handary | Natural shelf life specialist. – [Electronic resource]. – Mode of access: https://www.handary.com/. – Date of access: 23.10.2023.
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.)
Views: 172
Email this article 