The research studied proteolysis of soy cheese during ripening by comparing with pure milk cheese.
本文主要研究了豆奶干酪成熟过程中蛋白水解的变化，并与纯牛乳干酪进行比较。
On the other hand , soy-cheese has more acceptable flavor than pure milk cheese.
风味上混合乳干酪的干酪味与牛乳干酪相似，并且还有特有的豆香味。
On the other hand , soy-cheese has more acceptable flavor than pure milk cheese.
风味上混合乳干酪的干酪味与牛乳干酪相似，并且还有特有的豆香味。
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