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搜索结果: 1-7 共查到乳加工技术 cheese ripening相关记录7条 . 查询时间(0.046 秒)
Cyprosins, the proteinases present in cardoon rennet, were extracted from dried flowers of cardoon (Cynara cardunculus L.) and encapsulated in dehydration-rehydration liposomes. Liposomes were added t...
Chymosin was stable under milk-coagulation and cheese-ripening conditions with a loss of activity not exceeding 8% of the initial level. Cyprosins lost up to 33% of their activity under milk-coagulati...
Cheddar cheeses were manufactured in open vats to study the influence of adjunct cultures of mesophilic lactobacilli on proteolysis and the development of sensory characteristics during ripening. Pair...
Brevibacterium linens is a major surface microorganism that is present in the smear of surface-ripened cheeses. The enzymology and biochemical characteristics of B. linens influence the ripening and f...
Nine mixed-strain starters were examined for their abilities to produce -aminobutyric acid. Six commercial starters were found to produce -aminobutyric acid in a skim milk culture. The bacterium that ...
Neutral proteinase from Bacillus subtilis was entrapped in dehydrationrehydration liposomes, which were added to pasteurized ewe milk to accelerate Manchego cheese ripening; proteinase level was ,040 ...
The effect of liposome-encapsulated chymosin derived by fermentation (Kluyveromyces lactis) on Manchego cheese characteristics was investigated. Encapsulation efficiency was 12.6% when the enzyme was ...

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