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The Effect of Liposome- encapsulated Neutral Proteinase on Cheddar Cheese Ripening
Author(s): 
Pages: 142-146
Year: Issue:  10
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  快速成熟脂质体微胶囊化中性蛋白酶Cheddar干酪;
Abstract: 尝试通过添加不同剂量的脂质体微胶囊化中性蛋白酶来加快Cheddar干酪的成熟;测定了不同成熟期内干酪的pH值、可溶性氮含量以及干酪的质构的变化,经过综合感官分析,确定了最适添加量.结果表明,添加脂质体微胶囊中性蛋白酶加快了干酪的成熟,其中,0.01%的添加量既加快了干酪成熟,又没有导致干酪在风味、质构等品质方面的缺陷.
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