Kailasapathy K,Lam S H,Application of encapsulated enzyme to accelerate cheese ripening,International Dairy Journal,2005(6-9).
[2]
Upadhyay V K,McSweeney P L H,Magboul A A A,Proteolysis in cheese during ripening,Boston,MA:Elsevier Academic Press,2004.
[3]
Lam S H,An evaluation of food gums for encapsulating enzymes to accelerate cheese ripening,Sydney,Australia:University of Western Sydney,1997.
[4]
Anjani K,Kailasapathy K,Phillips M.Microencapsulation of enzymes for potential application in acceleration of cheese ripening,International Dairy Journal,2007(1).
Hayaloglua A A,Brechany E Y,Deegan KC,Characterization of the chemistry,biochemistry and volatile profile of Kuflu cheese,a mould-ripened variety,Food Science and Technology,2008(7).
[9]
贺家亮.李开雄.朱文学.李星科 半硬质干酪加工工艺优化 [J].-农业机械学报2008(12)
[10]
IDF,Milk-determination of the nitrogen (Kjeldahl method) and calculation of the crude protein content,Brussels:International Dairy Federation IDF Standard 20B,1993.
[11]
Kuchroo C N,Fox P F,Soluble nitrogen in Cheddar cheese:comparison of extraction procedures,Milchwissenschaft-Milk Science International,1982(4).
[12]
Polychroniadou A,Michaelidou A,Paschaloudis N,Effect of time,temperature and extraction method on the trichloroacetic acidsoluble nitrogen of cheese,International Dairy Journal,1999(8).
[13]
Benedito J,Conde T,Clemente G,Use of the acoustic impulse-response technique for the nondestructive assessment of Manchego cheese texture,Journal of Dairy Science,2006(12).
[14]
Andrews A T,Proteinases in normal bovine milk and their action on caseins,Journal of Dairy Research,1983(1).
[15]
Boutrou R,Famelart MH,Gaucheron F,Structure development in a soft cheese curd model during manufacture in relation to its biochemical characteristics,Journal of Dairy Research,2002(4).
[16]
Fallico V,Tuminello L,Pediliggieri C,Proteolysis and microstructure of Piacentinu Ennese cheese made using different farm technologies,Journal of Dairy Science,2006(1).
