摘要
分别以生姜挥发油及生姜蛋白酶粗提物进行凝乳试验，结果发现生姜挥发油不能凝乳，生姜蛋白酶能凝乳。探讨了影响凝乳的因素及其机理。
The research of milk coagulated individually with ginger volatile oil and ginger protease is showed. The result includes:ginger volatile oil can not make the milk coagulate, but ginger protease can do it. Factors which effect milk to coagulate are studied and the mechanism of coagulant milk is also discussed.
出处
《中国乳品工业》
CAS
北大核心
1999年第5期17-19,共3页
China Dairy Industry
