摘要
干酪促熟常用的方法有酶法;修饰发酵剂细胞;提高成熟温度;悬浮液系统法等,其中的酶法促熟干酪研究较为系统。论述了酶法促熟干酪中常用的酶类及其作用,并对其应用前景作以展望。
Approaches which have been used frequently include the addition of enzymes, attenuated starter cells, elevated ripening temperatures, slurries system and so on. Among of them, the research of added enzymes is the best systematic one. This paper introduced the kinds of enzyme added usually, their effects and their application, s project.
出处
《中国乳品工业》
CAS
北大核心
2004年第11期38-41,共4页
China Dairy Industry
基金
陕西省自然科学基金重点资助项目(2003Ci34)
关键词
干酪
促熟
酶
cheese
accelerated ripening
enzyme
