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

收藏

页码：509 / 530

页数：22

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