| 乳清在Mozzarella干酪加工中的应用初探 |
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| 引用本文： | 金越,张国钰,胡长利,陈历俊.乳清在Mozzarella干酪加工中的应用初探[J].中国食物与营养,2013,19(3):40-44. |
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| 作者姓名： | 金越 张国钰 胡长利 陈历俊 |
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| 作者单位： | 北京三元食品股份有限公司技术中心,北京,100076 |
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| 基金项目： | "863计划"传统发酵乳剂品微生物资源开发与产业化关键技术 |
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| 摘 要： | 通过在Mozzarella干酪加工中添加一定量的乳清形成产品,并对是否添加乳清的Mozzarella干酪进行不同成熟时间的感官、质构、融化性、油脂析出性和色差等指标的比较,对产品在不同成熟时间所表现出的主要理化特性和功能特性进行分析研究,初步探讨了添加乳清对Mozzarella干酪品质的影响。
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| 关 键 词： | 乳清 Mozzarella干酪 应用 初探 品质 |
Investigation of Application of Whey in Mozzarella Cheese Processing |
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| JIN Yue
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ZHANG Guo-yu
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HU Chang-li
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CHEN Li-jun.Investigation of Application of Whey in Mozzarella Cheese Processing[J].Food and Nutrition in China,2013,19(3):40-44. |
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| Authors: | JIN Yue ZHANG Guo-yu HU Chang-li CHEN Li-jun |
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| Affiliation: | ( Technique Center of Beijing Sanyuan Foods Co. Ltd. , Beijing 100076, China ) |
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| Abstract: | By means of adding whey in Mozzarella cheese processing, comparing the sensory evaluation, character, mehability, free oil and chromatic aberration of the Mozzarella cheese adding whey with control sample and making a specific analysis not only on the chief physical and chemical properties but also on the functional properties at different time points during maturation, preliminary discussion to effects of whey addition on the quality of Mozzarella cheese were carried on. |
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| Keywords: | whey Mozzarella cheese application investigation quality |
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