Animal Science and Food Technology

Taisia Ryzhkova

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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