关键词: 江米酒, 乳凝固机理

Abstract: The milk-clotting mechanism of glutinous rice wine was studied in the experiment.The results showed that the molds of rice starter produced acid protease during glutinous rice wine fermentati0n and the enzyme then resulte in the coapulation of the milk.The molds did not produce coagulease in the milk medium.So it was a special process to make milk cogulant first and then coagulate milk to produce the Chinese traditional dairy cheese product-Junket (Kou Wanlao).