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《China Dairy Industry》 2015-03
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Compare to content of free amino acid on two coagulating agent in milk cheese

TIAN Shuai;HUANG Ai-xiang;MAO Hua-ming;QIAN Chao-hai;LI Xiao-yan;LI Qing;College of Animal Science and Technology of Yunnan Agricultural University;College of Food Science and Technology of Yunnan Agricultural University;Authority of Animal and Health of of Yunnan;  
We analyzed and compared the content of free amino acid on two coagulating agent in milk cheese by automatic amino acid analyzer.The results showed that the mass fraction of the total amino acids, essential amino acids and amino acid flavor were significantly different(P 0.05) in goat milk cheese. The content of the total amino acids, essential amino acids and amino acid flavor were not significantly different(P 0.05) in buffalo milk cheese.And the mass fraction of the total amino acids and essential amino acids were significant differences(P 0.05),but the amino acid flavor was not significantly different(P 0.05) in holstein milk cheese.
【Fund】: 国家自然基金项目(贯筋藤凝乳机理研究31160331);; 云南省现代农业奶牛产业技术体系乳品加工质量安全实验室
【CateGory Index】: TS252.56
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