Izvorni znanstveni članak
Enzymes of a microbiological origin as additives into the milk industry
Aleksa Cimerman
; Kemijski instituit "Boris Kidrič", Ljubljana
Vladimira Kopitar
Sažetak
The aim of the article is to present new knowledge of the biochemical processes during cheese manufacture as well as to give an insight into enzyme changes taking place during decomposition of milk proteins. Experimental results and variations of the technological procedure using microbial rennents in two cheese manufacturing plants of "Ljubljanske mlekarne" are shown. A short review of the development of the microbial rennet production in the world is given.
Ključne riječi
milk industry; enzymes of a microbiological origin
Hrčak ID:
99908
URI
Datum izdavanja:
1.6.1984.
Posjeta: 1.232 *