METHOD OF DETERMINING MATURITY OF HARD RENNET CHEESE

摘要

FIELD: food industry. ^ SUBSTANCE: method involves qualitative and quantitative electrophoretic analysis of decomposition (proteolysis) products of casein fractions in cheese. Cheese maturity is determine by proteolysis degree s1-, -, k-caseins expressed in percentage as ratio of mass of their newly formed components to the total mass of the corresponding casein fraction. This indicator has a strictly defined value for each kind of cheese when it gets mature. ^ EFFECT: higher precision and authenticity of testing cheese maturity. ^ 2 tbl, 1 dwg