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Home Archive 2010 № 4 INFLUENCE OF ENZYMES’ CURD FORMATION PREPARATIONS ON THE PROTEINS COMPLEX OF MILK S. Borodaу, Z. Bondarchuk
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ISSN 1995-5537

Scientific journal

БІОТЕХНОЛОГІЯ

V. 3, No. 4, 2011

"Biotechnology" journal Vol. 3, No. 4, 2010
Р. 28-36, Bibliography 43, Ukrainian.
Universal Decimal classification: 637.127.3

INFLUENCE OF ENZYMES’ CURD FORMATION PREPARATIONS
ON THE PROTEINS COMPLEX OF MILK

S. Borodaу, Z. Bondarchuk

Technological institute of milk and meat of UAAS, Kyiv

The information concerning specific effect of curd formation enzymes on the proteins complex of milk in particular on ?-casein fraction are given in the review. The analyzed data show that the terms of rennet curd formation are known for cheese makers, but a mechanism of curd formation process is debatable until now. It is reported that the investigated enzymes preparations differ by the properties of specific proteolysis of milk proteins.

Key words: enzymes, proteins, milk, proteolysis, cheese.

© Palladin Institute of Biochemistry of National Academy of Sciences of Ukraine, 2008

 

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Home Archive 2010 № 4 INFLUENCE OF ENZYMES’ CURD FORMATION PREPARATIONS ON THE PROTEINS COMPLEX OF MILK S. Borodaу, Z. Bondarchuk

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