The ripening process also is critical for Swiss cheese.
对于瑞士干酪来讲，成熟过程也是非常重要的。
Ageing of beancurd cheese is the main process of the protein hydrolysis and flavor development.
腐乳生产的后酵是腐乳特有风味形成、蛋白质降解的主要阶段。
Ageing of beancurd cheese is the main process of the protein hydrolysis and flavor development.
腐乳生产的后酵是腐乳特有风味形成、蛋白质降解的主要阶段。
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