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。
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。
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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