Add to ORKGThe paper studied the amino acid composition of proteins and the qualitative composition of free amino acids of soft cheeses received by new technology. The results of calculations of the amino acid score are shown by the originality of the cheese of the cheese with indispensable amino acids and their high biological valu
Biochemical reactions which contribute flavor formation occur in result of proteolysis during cheese...
The demand for natural products is constantly growing in the current environmental situation. This e...
Abstract: The role of milk in nature is to ensure food and immunological protection of the young mam...
The paper studied the amino acid composition of proteins and the qualitative composition of free ami...
In this work, the physicochemical characteristics of soft cheeses obtained by the new technology hav...
Manufacture of dairy products, especially cheese production, on the basis of reconstituted milk and ...
Structure and food ration of modern humans indicate a deficit of essential components and objects, i...
The aim of this work is to determine the usage effectiveness of milk-protein concentrates as an anal...
Traditionally, in semi-hard and hard cheeses the development of proteolysis is followed by the incre...
Cheese has a long history in the human diet. In ancient times, cheese was primarily a concentrated f...
Milk and dairy products are of major importance in the human diet, since they are an excellent sourc...
Enzymes predominantly responsible for the primary degradation of protein in soft cheese and for the ...
The role of milk in nature is to ensure food and immunological protection of the young mammals. Milk...
The paper presents the results of studying the composition of the microflora of soft cheese, the dyn...
Along with the increase in livestock production, the quality and environmental friendliness of the f...
Biochemical reactions which contribute flavor formation occur in result of proteolysis during cheese...
The demand for natural products is constantly growing in the current environmental situation. This e...
Abstract: The role of milk in nature is to ensure food and immunological protection of the young mam...
The paper studied the amino acid composition of proteins and the qualitative composition of free ami...
In this work, the physicochemical characteristics of soft cheeses obtained by the new technology hav...
Manufacture of dairy products, especially cheese production, on the basis of reconstituted milk and ...
Structure and food ration of modern humans indicate a deficit of essential components and objects, i...
The aim of this work is to determine the usage effectiveness of milk-protein concentrates as an anal...
Traditionally, in semi-hard and hard cheeses the development of proteolysis is followed by the incre...
Cheese has a long history in the human diet. In ancient times, cheese was primarily a concentrated f...
Milk and dairy products are of major importance in the human diet, since they are an excellent sourc...
Enzymes predominantly responsible for the primary degradation of protein in soft cheese and for the ...
The role of milk in nature is to ensure food and immunological protection of the young mammals. Milk...
The paper presents the results of studying the composition of the microflora of soft cheese, the dyn...
Along with the increase in livestock production, the quality and environmental friendliness of the f...
Biochemical reactions which contribute flavor formation occur in result of proteolysis during cheese...
The demand for natural products is constantly growing in the current environmental situation. This e...
Abstract: The role of milk in nature is to ensure food and immunological protection of the young mam...