Effect of milk-clotting enzyme from Bacillus velezensis YH-1 on ripening properties and bioactivity of Cheddar cheese

LIU Tongji, WANG Yihui, XUE Rui, REN Qingxia, YANG Zhennai

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (8) : 8-16.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (8) : 8-16. DOI: 10.13995/j.cnki.11-1802/ts.036210

Effect of milk-clotting enzyme from Bacillus velezensis YH-1 on ripening properties and bioactivity of Cheddar cheese

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(8): 8-16 https://doi.org/10.13995/j.cnki.11-1802/ts.036210

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