Sergii Verbytskyi

Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine

02002, 4a Yevhena Sverstiuka Str., Kyiv, Ukraine

1 Article

574 Views

All articles
Proteolytic processes in cheese analogues ripening Svitlana Danylenko, Larysa Bal-Prylypko, Taisia Ryzhkova, Sergii Verbytskyi, Oleksandr Panasiuk Keywords: dairy industry; dairy products; milk fat substitute; physical and chemical properties; amino acids Danylenko, S., Bal-Prylypko, L., Ryzhkova, T., Verbytskyi, S., & Panasiuk, O. (2023). Proteolytic processes in cheese analogues ripening. Animal Science and Food Technology, 14(3), 20-34. https://doi.org/10.31548/animal.3.2023.20

All articles

Proteolytic processes in cheese analogues ripening

Svitlana Danylenko, Larysa Bal-Prylypko, Taisia Ryzhkova, Sergii Verbytskyi, Oleksandr Panasiuk
Keywords: dairy industry; dairy products; milk fat substitute; physical and chemical properties; amino acids

Danylenko, S., Bal-Prylypko, L., Ryzhkova, T., Verbytskyi, S., & Panasiuk, O. (2023). Proteolytic processes in cheese analogues ripening. Animal Science and Food Technology, 14(3), 20-34. https://doi.org/10.31548/animal.3.2023.20

Current: Vol. 17, No. 1, 2026

Animal Science and Food Technology