Domestic Self-Sufficiency in Milk-Converting Enzymes

Olga Musina; Anastasiya Grishkova; Alexander Prosekov

doi:10.21603/1019-8946-2024-1-10

UDC

DOMESTIC SELF-SUFFICIENCY IN MILK-CONVERTING ENZYMES Domestic Self-Sufficiency in Milk-Converting Enzymes

АА Аа

Published in Dairy industry · Pages 24–27 · Rubric: Research Article

DOI: https://doi.org/10.21603/1019-8946-2024-1-10

Received: 30.01.2024 Accepted: 01.02.2024 Published: 19.02.2024 Language of publication: RUS

Authors

Olga Musina

Anastasiya Grishkova

Alexander Prosekov

ORCID SPIN

Olga Musina

Academic degree: doctor of technical sciences

Siberian Research Institute of Cheese Making, Altai Scientific Center for Agrobiotechnology Russian Federation · Barnaul

Anastasiya Grishkova

Academic degree: candidate of technical sciences

Federal Altai Scientific Centre of Agro-BioTechnologies, Siberian Research Institute of Cheese Making Russian Federation · Barnaul

Alexander Prosekov

Academic degree: doctor of technical sciences

Kemerovo State University Russian Federation · Kemerovo

ORCID SPIN

ABSTRACT

Food security is part of national security, self-sufficiency in basic foodstuffs being its important indicator. The situation with cheese production raw materials in the Russian Federation is gradually improving. According to the Ministry of Agriculture, the production of raw milk is growing, which means that the level of self-sufficiency is gradually increasing. However, milk-converting enzymes can create a bottleneck situation since the entire rennet cheese production depends on them. The share of imported milk-coagulating enzyme preparations on the Russian market is 84.3 %. Recombinant milk-converting enzymes dominate both domestic and global cheese-making. However, Russia has neither microbial recombinant chymosins nor coagulants of its own. The domestic commercial production of milk-converting enzymes, especially of modern recombinant preparations, is one of the most relevant issues the domestic food industry will have to tackle in the nearest future.

KEYWORDS

cheese making, rennet enzyme, milk-converting enzyme, milk, dairy import, rennet cheese

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Musina O. N., Grishkova A. V., Prosekov A. Y. Domestic Self-Sufficiency in Milk-Converting Enzymes // Dairy industry. 2024. no. 1. pp. 24-27. DOI: https://doi.org/10.21603/1019-8946-2024-1-10. (Date of access 06.09.2026).

MLA

Olga Musina, Grishkova A. V., Prosekov A. Y.. "Domestic Self-Sufficiency in Milk-Converting Enzymes." Dairy industry.1 (2024): 24-27. DOI: https://doi.org/10.21603/1019-8946-2024-1-10.

APA

Musina O. N., Grishkova A. V., Prosekov A. Y. (2024). Domestic Self-Sufficiency in Milk-Converting Enzymes. Dairy industry(1), 24-27. https://doi.org/10.21603/1019-8946-2024-1-10

Chicago

Olga Musina, Grishkova A. V., Prosekov A. Y.. "Domestic Self-Sufficiency in Milk-Converting Enzymes." Dairy industry, no. 1 (2024): 24-27. https://doi.org/10.21603/1019-8946-2024-1-10.

WIKI

{{cite journal | author = Musina O. N., Grishkova A. V., Prosekov A. Y. | title = Domestic Self-Sufficiency in Milk-Converting Enzymes | journal = Dairy industry | year = 2024 | issue = 1 | pages = 24-27 | doi = 10.21603/1019-8946-2024-1-10 }}

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DOMESTIC SELF-SUFFICIENCY IN MILK-CONVERTING ENZYMES Domestic Self-Sufficiency in Milk-Converting Enzymes

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