Usage of proteolytics enzymes for accelerated Gruyere ripening

[摘要] In the aim of acceleration of Gruyere cheese ripening, a commercial preparation of proteolytic enzyme (Novozym 257) was added in the amount of 10 and 20 g per 1000 I milk before renneting. Experimental and control (without proteolytic...

[学科分类] 工程和技术（综合）

[关键词] cheese;Gruyere;ripening;proteolytics enzymes