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| 干酪及其加工和质量控制新技术 | |
| 引用本文： | 姚亚平,蒋爱民,许可,ART.HILL,杨公明,李志成.干酪及其加工和质量控制新技术[J].中国乳品工业,2004,32(6):44-49. |
| 作者姓名： | 姚亚平 蒋爱民 许可 ART.HILL 杨公明 李志成 |
| 作者单位： | 1. 陕西省农业工程勘察设计院,陕西,西安,710068 2. 西北农林科技大学,陕西,杨陵,712100 3. 甘肃省草原总站,甘肃,兰州,730046 4. 加拿大贵而富大学,食品科学系,安达略,加拿大,N1G 2W1 |
| 摘 要： | 研讨了国外奶酪及其发展、奶酪的品种、分类和质量控制方法，进一步介绍了近年研发出的新型奶酪的特点和加工方法。同时还研讨了乳清及其生物活性物的最新研究进展，以利于充分利用乳清资源和减少排除的乳清对环境的污染。另外，还介绍了奶酪加工新技术和凝乳酶的新型代用酶的种类、特性。 |
| 关 键 词： | 奶酪 加工方法 质量控制 凝乳酶 生物活性物 乳清 |
| 文章编号： | 1001-2230(2004)06-0044-06 |
New techniques of cheese processing and qaulity control |
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| YAO Ya-ping,JIANG Ai-min,XU Ke,ART Hill,YANG Gong-ming,LI Zhi-ch eng.New techniques of cheese processing and qaulity control[J].China Dairy Industry,2004,32(6):44-49. | |
| Authors: | YAO Ya-ping JIANG Ai-min XU Ke ART Hill YANG Gong-ming LI Zhi-ch eng |
| Affiliation: | YAO Ya-ping1,JIANG Ai-min2,XU Ke3,ART Hill4,YANG Gong-ming2,LI Zhi-ch eng2 |
| Abstract: | The paper studied and disccused the development ,classification a nd quality control of cheese. Further,characteristics and techniques of new devel oped cheeses were intrduced. At the same time,the recent study results on the w hey and functional components of whey were disccused so that resource of whey ca n be used fully and environment pollution caused by whey can be controlled effec tively .In addition,the new techniques of producing traditional cheese,varieti es and characteristics of Rennin substitutes were disscused. |
| Keywords: | cheese functional dairy products quality control cheese cultures |
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