| 再制干酪加工技术的研究进展 |
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| 引用本文： | 谢跃杰, 吕加平, 闫坤. 再制干酪加工技术的研究进展[J]. 食品工业科技, 2009, (12): 432-435. |
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| 作者姓名： | 谢跃杰 吕加平 闫坤 |
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| 作者单位： | 1.中国农业科学院农产品加工研究所 |
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| 基金项目： | 国家奶业科技支撑计划项目 |
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| 摘 要： | 介绍了再制干酪加工技术的研究进展,包括原料干酪的选择、乳化盐的种类及其添加量、加水量、pH等对再制干酪功能性质的影响和再制干酪加工设备及包装的最新进展情况。
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| 关 键 词： | 再制干酪 加工技术 加工设备 研究进展 |
Research progress in processed cheese processing technology |
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| XIE Yue-jie,LV Jia-ping,YAN Kun. Research progress in processed cheese processing technology[J]. Science and Technology of Food Industry, 2009, 0(12): 432-435 |
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| Authors: | XIE Yue-jie LV Jia-ping YAN Kun |
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| Abstract: | The review of technology of processed cheese, including the effection on the functional properties of processed cheese :the selection of raw material ,the variety of emulsifier,the addition ratio, additive water amount and the pH is introduced in this paper.And also,the newest research progress of equipments and packaging. |
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| Keywords: | processed cheese process technology process equipment research progress |
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