| 再制奶酪研究进展 |
| |
| 引用本文： | 骆承庠. 再制奶酪研究进展[J]. 乳业科学与技术, 2009, 32(1) |
| |
| 作者姓名： | 骆承庠 |
| |
| 作者单位： | 东北农业大学食品学院,黑龙江,哈尔滨,150030 |
| |
| 基金项目： | 国家高技术研究发展计划(863计划) |
| |
| 摘 要： | 再制奶酪是最丰富多彩的乳制品之一,论述了再制奶酪的微观结构和功能特性,着重阐述了评估这类特性的各种分析技术.分析讨论了再制奶酪的生产工艺、乳化盐和微生物缺陷.为高品质再制奶酪的生产提供理论基础和指导.
|
| 关 键 词： | 再制奶酪 微观结构 功能特性 分析技术 微生物缺陷 |
Review of Process Cheese and its Scitific Research Progress |
| |
| Luo Chengxiang. Review of Process Cheese and its Scitific Research Progress[J]. JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY, 2009, 32(1) |
| |
| Authors: | Luo Chengxiang |
| |
| Affiliation: | Food College;Northeast Agricultural University;Harbin of Heilongjiang 150030;P.R.China |
| |
| Abstract: | Process cheese is one of the most versatile dairy products.The functional properties, microstructure of process cheese,and the various analytical techniques used to evaluate these kinds of properties were described.Production,emulsifing salts and microbiology defects of process cheese are also discussed additionally.The accumulation of knowledge provides the basis of process cheese with high quality. |
| |
| Keywords: | process cheese microstructure functional properties analytical techniques microbology defects |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
