UDC 57

APPROBATION OF RECOMBINANT MARAL CHYMOSIN IN THE PRODUCTION OF CHEESE WITH A HIGH TEMPERATURE OF THE SECOND HEATING Approbation of recombinant maral chymosin in the production of cheese with a high temperature of the second heating

Published in Cheese- and buttermaking · Issue 3 · Pages 32–34 · Rubric: Original article
DOI: https://doi.org/10.31515/2073-4018-2023-3-32-34
Received: 26.05.2023 Accepted: 26.05.2023 Published: 23.01.2024 Language of publication: RUS
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.
cheesemaking, chymosin, recombinant maral chymosin, thermal stability, proteolytic activity
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