Metadata
Author: springer
Data
English[en]
Cheeses with CC, showed less extensive primary proteolysis, lower levels of bitterness and higher stress at fracture, which correlates to a harder structure.
Chinese[zh]
骆驼凝乳酶加工的低脂切达干酪,干酪蛋白酶解的程度较低,苦味物质含量也较低,但断裂应力较高,体现在较硬的干酪质构。