TY - JOUR
AU - Krekker, L G
AB - The article presents the results of a study on the possibility of obtaining soft cheese prepared on the basis of acid-rennet coagulation using calcium and magnesium salts, as well as a combination of starter cultures with the addition of streptobacteria. The production of valuable indicators of culture, including proteolytic, lipolytic activity and aromatization has been studied. The optimal conditions for obtaining acid-rennet curd under conditions of combined use of calcium and magnesium salts have been selected, which allow reducing the transition of protein to whey and increasing the content of magnesium and protein substances in the matured soft cheese.
TI - Production of soft cheese enriched with functional ingredients
JF - IOP Conference Series Earth and Environmental Science
DO - 10.1088/1755-1315/548/8/082022
DA - 2020-09-02
UR - https://www.deepdyve.com/lp/iop-publishing/production-of-soft-cheese-enriched-with-functional-ingredients-C0FHcW3mrz
SP - 082022
VL - 548
IS - 8
DP - DeepDyve
ER -