The advance on methods of accelerating the ripening time of Cheddar cheese is reviewed in this study. Shorten mature time,improvement of benefit derives from higher temperature,adding enzyme,polishing the agent cell and high pressure treatment.
英
美
- 概述了對切達干酪的加速成熟的現狀與研究方法,通過(guò)提高溫度、添加促熟酶、修飾發(fā)酵劑細胞、高壓處理等方法縮短切達干酪的成熟時(shí)間,提高經(jīng)濟效益。
