Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Farm Products Processing》 2015-11
Add to Favorite Get Latest Update

Effects of the Blanching Temperature on the Hydrolysis of Protein in the Process of Cheese Ripening

ZHANG Yibin;MA Qianying;LIU Chen;HOU Wei;Tianjin Modern Vocational Technology College;  
In this study,the fresh milk as the main raw material of Mozzarella cheese,through a series of process,this paper discuss the effects of the different temperatures of blanching treatment on the quality of protein in the process of cheese ripening. The results of the content of soluble nitrogen and complete casein suggest that with the increasing of the temperature of blanching treatment,the content of complete casein in Mozzarella cheese rise.
【CateGory Index】: TS252.53
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved