rennase

基本解釋

We research the effect about concentration of milk and quantity of CaCl2 and concentration of rennase and pH to coagulating property of soft cheese during production.
研究了豆乳濃度對凝乳強(qiáng)度的影響,并分析了原因;采用正交實(shí)驗(yàn)分析各因素對凝乳強(qiáng)度影響的程度,并制作干酪進(jìn)行比較。
Keywords soft cheese;processing technology;rennase;
軟質(zhì)干酪;加工工藝;凝乳酶;
Keywords soft cheese;coagulating property;rennase;
軟質(zhì)干酪;凝乳特性;凝乳酶;
Keywords mucor pusillus;rennase;shaking fermentation;
微小毛霉;凝乳酶;搖瓶發(fā)酵;