The result showed that Liposome-encapsulated neutral proteinase accelerated Cheddar cheese ripening,and 0.01% addition showed the best result without any defect in 30 days

• 结果表明；添加脂质体微胶囊中性蛋白酶加快了干酪的成熟；其中；0.；01%25的添加量既加快了干酪成熟；又没有导致干酪在风味、质构等品质方面的缺陷。