APPROBATION OF RECOMBINANT MARAL CHYMOSIN IN THE PRODUCTION OF CHEESE WITH A HIGH TEMPERATURE OF THE SECOND HEATING
Abstract and keywords
Abstract (English):
The results of the approbation of the first domestic preparation of recombinant maral chymosin, synthesized in the eukaryotic expression system, in the production of cheese with a high temperature of the second heating are considered.

Keywords:
cheesemaking, chymosin, recombinant maral chymosin, thermal stability, proteolytic activity
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References

1. Belov, A. N. Pervyy opyt primeneniya otechestvennogo rekombinantnogo himozina pri vyrabotke syra s nizkoy temperaturoy vtorogo nagrevaniya / A. N. Belov [i dr.] // Syrodelie i maslodelie. 2022. № 3. S. 28-32. DOI: 10.31515 / 2073-4018-2022-3-28-32

2. Belen'kaya, S. V. Razrabotka producenta rekombinantnogo himozina marala na osnove drozhzhey Kluyveromyces lactis / S. V. Belen'kaya, V. V. El'chaninov, D. N. Scherbakov // Biotehnologiya. 2021. T. 37. № 5. S. 20-27.

3. Inihov, G. S. Metody analiza moloka i molochnyh produktov / G. S. Inihov, N. P. Brio. - M.: Pischepromizdat. - 1971. 423 s.

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