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| 酶法促熟干酪的研究进展 | |
| 引用本文： | 党亚丽,张富新. 酶法促熟干酪的研究进展[J]. 中国乳品工业, 2004, 32(11): 38-41 |
| 作者姓名： | 党亚丽 张富新 |
| 作者单位： | 陕西师范大学,食品工程系,陕西,西安,710062 |
| 基金项目： | 陕西省自然科学基金重点资助项目(2003Ci34) |
| 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。 |
| 关 键 词： | 干酪 促熟 酶 |
| 文章编号： | 1001-2230(2004)11-0038-04 |
Advances in accelerated ripening of cheese by added enzymes |
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| DANG Ya-li,ZHANG Fu-xin. Advances in accelerated ripening of cheese by added enzymes[J]. China Dairy Industry, 2004, 32(11): 38-41 | |
| Authors: | DANG Ya-li ZHANG Fu-xin |
| Abstract: | 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. |
| Keywords: | cheese accelerated ripening enzyme |
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