goat cheeses

Influence of Different Starters on Proteolysis and Sensory Quality During Goat Milk Cheeses Ageing

不同发酵剂对羊奶干酪成熟期间蛋白质降解和感官品质的影响

The study on protein degradation of three types of goat cheeses during ripening showed that fresh cheese had higher pH value, the chemical composition demonstrated no significant changes and the protein degradation was smaller in the whole ripening periods.

对3种羊奶干酪成熟期间蛋白质降解的研究表明，鲜干酪成熟期间pH较高，化学成分变化不大，整个成熟期间蛋白质降解较少。

Recommended food: As aperitif, with fish and seafood, with certain goat cheeses.

配餐建议：开胃菜，鱼类，海鲜，某些山羊奶酪。

At present, main cheese varieties are the cheeses produced by cow milk, the goat cheeses are relatively less.

目前，国内外干酪生产主要以牛奶干酪为主，羊奶干酪相对较少。