摘要
主要研究了切达干酪成熟过程中蛋白水解的变化。结果表明:切达干酪在成熟过程中pH4.6WSN、12%TCA–N和5%PTA-N随着时间的延长逐渐增大,蛋白氮和酪蛋白氮逐渐降低,多肽氮呈上升和下降趋势交替出现。
The research studied proteolysis of Cheddar cheese during ripening. The experiment results showed that pH 4.6 WSN, 12 % TCA-N and 5 % PTA-N of Cheddar cheese increased gradually, protein nitrogen and casein nitrogen decreased gradually, and rising and descending ofpolypeptide nitrogen occurred alternately during the processing of cheese ripening.
出处
《乳业科学与技术》
2010年第2期69-71,共3页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
关键词
切达干酪
蛋白水解
成熟
Cheddar cheese, proteolysis, ripening