| 天然干酪生产中凝乳形成的基本机理 |
| |
| 引用本文： | 雒亚洲,高晶晶,蒋阿宁.天然干酪生产中凝乳形成的基本机理[J].农产品加工．学刊,2008(9). |
| |
| 作者姓名： | 雒亚洲 高晶晶 蒋阿宁 |
| |
| 作者单位： | 包头轻工职业技术学院,内蒙古包头,014045 |
| |
| 基金项目： | 内蒙古高等学校科研项目 |
| |
| 摘 要： | 干酪是通过酶反应和酪蛋白沉淀,然后把乳清从凝乳中排出而得到的固体凝块。凝乳的形成是制作干酪的关键。介绍了天然干酪的生产工艺,主要研究了在干酪生产中,牛乳在凝乳酶等的作用下形成凝乳的基本原理。
|
| 关 键 词： | 干酪生产 凝乳酶 凝乳 |
The Basic Mechanism of the Curd Formation in Natural Cheese Production |
| |
| Luo Yazhou,Gao Jingjing,Jiang A'ning.The Basic Mechanism of the Curd Formation in Natural Cheese Production[J].Nongchanpin Jlagong.Xuekan,2008(9). |
| |
| Authors: | Luo Yazhou Gao Jingjing Jiang A'ning |
| |
| Institution: | Luo Yazhou,Gao Jingjing,Jiang A\'ning (Baotou Light Industry Vocational Technology College,Baotou,Inner Mongolia 014045,China) |
| |
| Abstract: | Cheese is the solid clots that through the enzyme reaction,casein protein precipitation,and then discharges the whey from the curd. The milk curd formation is the key in the cheese production. This paper introduced the processing technique of the natural cheese. And then mainly studied the basic principle of curd formation in natural cheese production which in the role of renninum. |
| |
| Keywords: | cheese production renninum curd |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
