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。

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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。

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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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