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Use of proteinases for preventing oxidative spoilage of margarine



Use of proteinases for preventing oxidative spoilage of margarine



Pishchevaya Promyshlennost' Kiev ( 1): 68-71



Normalized cultured milk intended for manufacture of margarine was hydrolysed by proteinases - pepsin, protomesenterin or reninomucorin - at concn. of 0.01%. The resultant margarines were stored at 4 degrees C for <=120 days.

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