| 干酪成熟过程中发酵剂的作用 |
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| 引用本文： | 李延华,张兰威,王伟君. 干酪成熟过程中发酵剂的作用[J]. 食品科技, 2005, 0(8): 27-29 |
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| 作者姓名： | 李延华 张兰威 王伟君 |
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| 作者单位： | 东北农业大学食品学院,哈尔滨,150030 |
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| 摘 要： | 介绍干酪成熟过程中乳酸菌发酵剂及二级发酵剂的作用,包括在干酪风味、质地、加速干酪成熟、产生抗菌素及营养和颜色等多方面作用,同时分析成熟期间发酵剂控制不当会引起的负面作用,提出应用具有选择性的发酵剂或经遗传修饰的发酵剂生产干酪具有较强的应用前景。
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| 关 键 词： | 干酪成熟 发酵剂 作用 |
| 文章编号： | 1005-9989(2005)08-0027-03 |
| 修稿时间： | 2005-02-26 |
Effects of starters in the process of cheese ripening |
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| LI Yan-hua,ZHANG Lan-wei,WANG Wei-jun. Effects of starters in the process of cheese ripening[J]. Food Science and Technology, 2005, 0(8): 27-29 |
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| Authors: | LI Yan-hua ZHANG Lan-wei WANG Wei-jun |
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| Abstract: | This article introduces the effects of starters in the process of cheese ripening, which including the development of flavor, texture, bacteriocin, nutrition, color and the ability of accelerating cheese ripening. At the same time, analyzes the negative effects that will appear if the starters are uncontrolled during the process of cheese ripening. At last, the prospect of using selective and genetically modified forms of starters to produce cheese is put forward. |
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| Keywords: | cheese ripening starters effect |
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