摘要
为了更深入了解贮藏过程中干酪蛋白质水解对其质构的重要影响,系统研究了硬质Gouda干酪在4℃贮藏期的蛋白质水解程度、表面特性和流变学特性变化,分析了蛋白质水解对质构和微观结构的影响,探讨了储存过程中蛋白质水解程度、质构及微结构三者之间的变化关系。
To enhance the understanding of the relationships between proteolysis and texture of cheese during storage, hytrolysis of protein,surface properties and textural qualities of Gouda cheese were evaluated during 4℃ storage, and the effect of proteolysis on texture and mi-crostructure were analyzed. The relationships of proteolysis, texture and microstructure for Gouda cheese were studied.
出处
《中国乳品工业》
CAS
北大核心
2008年第3期10-13,共4页
China Dairy Industry
