摘要
综述了国内外干酪快速成熟的研究状况,探讨了脂质体微胶囊中性蛋白酶用于加快干酪成熟的可行性。
The studies on accelerating cheese ripening all over the world was summarized. The possibility to accelerate cheddar cheese ripening with Liposomeencapsulated neurtal proteinase was discussed in this article.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第5期238-241,共4页
Science and Technology of Food Industry
基金
国家"十五"奶类重大专项资助项目(2002BA518A16)。
关键词
干酪成熟
脂质体
微胶囊
脂质体微胶囊化中性蛋白酶
cheese ripening, liposome, encapsulation, liposome-encapsulated neurtal proteinase