| 乳清干酪产品加工现状 |
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| 引用本文： | 王胭,刘秀河,傅茂润.乳清干酪产品加工现状[J].乳业科学与技术,2012,35(5):31-34. |
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| 作者姓名： | 王胭 刘秀河 傅茂润 |
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| 作者单位： | 山东轻工业学院食品与生物工程学院,山东济南,250353 |
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| 摘 要： | 为了解决干酪副产物综合利用问题,丰富干酪市场,本文对乳清干酪的加工进行阐述.介绍乳清干酪来源,各国乳清干酪的分类、营养价值,生产工艺及加热、酸化pH值、乳清浓缩方法、添加奶(鲜奶、脱脂奶、半脱脂或奶酪等)、发酵剂、非乳品蛋白质等因素对产品质地的影响.
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| 关 键 词： | 乳清干酪 工艺 影响因素 质地 |
Current Situation of Whey Cheese Production |
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| WANG Yan,LIU Xiu-he,FU Mao-run.Current Situation of Whey Cheese Production[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2012,35(5):31-34. |
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| Authors: | WANG Yan LIU Xiu-he FU Mao-run |
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| Institution: | (School of Food and Bioengineering, Shandong Polytechnic University, Jinan 250353, China) |
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| Abstract: | This paper provides a comprehensive review of whey cheese production. The origin, classification in
various countries, nutritional value and production technologies of whey cheese and the effects of heat, acidic pH, whey
concentration techniques, addition of fresh milk, skim milk, semi-skim milk or cheese, fermentation starter, and non-milk
derived protein on its quality are introduced in this review. |
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| Keywords: | whey cheese process influencing factor texture |
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