Electrophoretic examination of milk proteins degradation during the ripening of Novosadski cheese produced by usage rennilase

Mljekarstvo

Gavarić, Dragoljub¹  Marić, Spasenija¹  Carić, Marijana²  Vič, Gizela¹ 

[1] Tehnološki fakultet, Bulevar Cara Lazara 1, 21000 Novi Sad

关键词: milk;    Novosadski cheese;    ripening;    rennilase;    proteins degradation;    electrophoretic examination;   

DOI  :  

学科分类：工程和技术（综合）

来源: Hrvatska Mljekarska Udruga

【 摘 要 】

The described investigations treated Novosadski cheese produced in industrial conditions, according the usual procedure, with Mucor miehei enzyme-rennilase, and chymosin as a control. The examinations were carried out after 0, 10, 20, 30...

【 授权许可】

Unknown