STUDY OF THE INFLUENCE OF LYSOZYME ON THE MAIN INDICATORS OF CHEESES. 1. PHYSICOCHEMICAL INDICATORS
Abstract
This article presents the results of a study examining the effect of lysozyme on the key physicochemical properties of cheeses. It was determined that the presence of butyric acid bacteria in cheeses alters the fatty acid composition of milk fat, increasing the content of butyric and stearic fatty acids and decreasing the content of palmitic acid.
References
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Review
For citations:
Bahdanava L. STUDY OF THE INFLUENCE OF LYSOZYME ON THE MAIN INDICATORS OF CHEESES. 1. PHYSICOCHEMICAL INDICATORS. Topical Issues of Processing of Meat and Milk Raw Materials. 2024;(19):229-236. (In Russ.)
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