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Accelerated Ripening of Reduced-Fat Cheddar Cheese Using Four Attenuated Lactobacillus helveticus CNRZ-32 Adjuncts
accelerated cheese ripening attenuated bacterial adjuncts Lactobacillus helveticus
2008/3/22
Cheddar cheese that contained 33% less fat than normal was made with Lactobacillus helveticus CNRZ-32 adjuncts attenuated by spray-drying, freeze-drying, or freezing. Cheeses were analyzed during 6 mo...
Properties of Lactobacillus helveticus CNRZ-32 Attenuated by Spray-Drying, Freeze-Drying, or Freezing
accelerated ripening • attenuated bacterial adjuncts reduced fat cheese Lactobacillus helveticus
2008/3/22
Lactobacillus helveticus CNRZ-32 was attenuated for use in accelerated ripening of Cheddar cheese. The goal was to delay acid production without reducing enzyme activity. Changes in the cellular prope...