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。
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。
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。
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