摘要
分别用生物酶法、微生物发酵法和生物化学法制备了感观性能良好的熟化奶酪。实验结果表明，以柠檬汁作为制作奶酪的天然生化凝乳剂，完全可以与发酵微生物和凝乳酶相媲美。它不仅凝乳性能好，而且用其制成的奶酪富有营养，感官性能好。
The juice from a citron fruit, as a kind of very intere stingnatural biochemical
food coagulants in this paper, has been successfully used in making some refined
cheeses. The qualities of these refined cheese made with the citron fruit juice were as
good as those made with a coagulase or a ferment.
基金
布隆迪国家研究基金
关键词
奶酪
熟化
感官评定
柠檬汁
凝乳剂
citron fruit
cheese
coagulation
refinement
tasting
