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(duì)凝乳強(qiáng)度的影響,竝分析了原因;採(cǎi)用正交實(shí)騐分析各因素對(duì)凝乳強(qiáng)度影響的程度,竝制作乾酪進(jìn)行比較。
Keywords soft cheese;processing technology;rennase;
軟質(zhì)乾酪;加工工藝;凝乳酶;
Keywords soft cheese;coagulating property;rennase;
軟質(zhì)乾酪;凝乳特性;凝乳酶;
Keywords mucor pusillus;rennase;shaking fermentation;
微小毛黴;凝乳酶;搖瓶發(fā)酵;