Quality Changes and Protein Degradation in Edam Yak Cheese during Ripening

In order to study the ripening mechanism of Edam yak cheese, the sensory, physicochemical and textural properties, and proteolysis and lipolysis indexes of Edam yak cheese were determined after 0, 20, 40, 60 and 80 days of ripening. The degradation of casein was investigated by sodium dodecyl sulfat...

Бүрэн тодорхойлолт

Номзүйн дэлгэрэнгүй

Үндсэн зохиолч:	WANG Ze, ZHANG Yan, CHEN Lianhong
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	China Food Publishing Company 2023-01-01
Цуврал:	Shipin Kexue
Нөхцлүүд:	yak cheese; edam cheese; mature; quality changes; protein degradation
Онлайн хандалт:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-2-016.pdf
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!