Enzymes in Cheese Technology

被引：89

作者：

Fox, P. F. ^{[1
]}

Stepaniak, L. ^{[1
]}

机构：

[1] Univ Coll, Dept Food Chem, Cork, Ireland

来源：

INTERNATIONAL DAIRY JOURNAL | 1993年 / 3卷 / 4-6期

关键词：

D O I：

10.1016/0958-6946(93)90029-Y

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The significance and developments in the application of the principal exogenous enzymes, rennets, lipases, lysozyme, catalase, glucose oxidase and beta-galactosidase, used in cheese manufacture and ripening are discussed. Some indigenous milk enzymes, notably plasmin, lipoprotein lipase, acid phosphatase and xanthine oxidase, may also be significant in cheese ripening.

引用

页码：509 / 530

页数：22

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