搜索结果: 1-1 共查到“食品加工技术 freeze-drying”相关记录1条 . 查询时间(0.078 秒)
Properties of Lactobacillus helveticus CNRZ-32 Attenuated by Spray-Drying, Freeze-Drying, or Freezing
accelerated ripening • attenuated bacterial adjuncts reduced fat cheese Lactobacillus helveticus
2008/3/22
Lactobacillus helveticus CNRZ-32 was attenuated for use in accelerated ripening of Cheddar cheese. The goal was to delay acid production without reducing enzyme activity. Changes in the cellular prope...