In this paper, the proteolysis and sensory properties of mixed milk cheese during ripening period were studied.
对混合型大豆干酪成熟过程中蛋白质的降解及感官特性变化进行了研究。
This paper reviewed the mechanism of effect of factors of material milk, coagulant, starter, and cheese composition, ripening temperature on quality of cheese.
叙述了关于干酪生产过程中原料乳、凝结剂、发酵剂、干酪成分、成熟温度等因素对干酪品质影响的作用机理。
The research studied proteolysis of soy cheese during ripening by comparing with pure milk cheese.
本文主要研究了豆奶干酪成熟过程中蛋白水解的变化，并与纯牛乳干酪进行比较。
It takes long time for cheese ripening, which lead to the increase of the manufacture cost.
干酪成熟时间较长且费用较高，干酪促熟成为降低生产成本的有效途径之一。
In this paper, the ripening properties of mixed milk cheese were studied.
对混合型大豆干酪的成熟特性进行了研究。
For example, a better understanding of the role of lactic acid bacteria in cheese ripening will result in production strategies that reduce ripening time and thereby save energy.
举例来说，更好地了解乳酸菌在干酪成熟中的作用就可以制定出缩短成熟时间的方案，从而节约能源。
The acid change of this two sorts of cheese were both ascended quickly at the initial stages, then descended graduately during the later ripening stages.
牛乳软质和豆牛乳软质奶酪的酸度值在加工过程中的变化都表现出了前期快速上升、后期平缓下降的趋势；
The acid change of this two sorts of cheese were both ascended quickly at the initial stages, then descended graduately during the later ripening stages.
牛乳软质和豆牛乳软质奶酪的酸度值在加工过程中的变化都表现出了前期快速上升、后期平缓下降的趋势；
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