摘要 : A milk clotting protease was isolated from the red marine macroalga Gracilaria edulis in a previous study of ours. In the current study, the protease was used to make a Cheddar style cheese and the chemical, physical, textural and... 展开
作者 | Arbita~ Ariestya Arlene Paul~ Nicholas A. Cox~ Julian Zhao~ Jian |
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作者单位 | |
期刊名称 | 《International Dairy Journal》 |
总页数 | 12 |
语种/中图分类号 | en / TS252 |
关键词 | OVINE MILK CHEESE CHEDDAR CHEESE RHEOLOGICAL PROPERTIES SENSORY PROPERTIES BITTER PEPTIDES ENZYME QUALITY PROTEIN FLAVOR RENNET |
馆藏号 | N2008EPST0008550 |