| 对添加附属发酵剂干酪的感官分析 |
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| 引用本文： | 苗君莅,肖杨,高红艳,莫蓓红,刘振民.对添加附属发酵剂干酪的感官分析[J].食品研究与开发,2012,33(9):159-161. |
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| 作者姓名： | 苗君莅 肖杨 高红艳 莫蓓红 刘振民 |
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| 作者单位： | 光明乳业技术中心(国家乳业科学与技术国家重点实验室),上海,200436 |
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| 摘 要： | 对添加附属发酵剂SP-3的干酪进行感官评定,结果表明,筛选得到的植物乳杆菌SP-3作为附属发酵剂,对半硬质干酪的风味产生影响.同时,对照组干酪的主要风味特征为易于接受的坚果风味和奶香风味.
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| 关 键 词： | 附属发酵剂 干酪 感官分析 |
Sensory Evaluation of Cheese with Adjunct Cultures |
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| MIAO Jun-li
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XIAO Yang
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GAO Hong-yan
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MO Bei-hong
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LIU Zhen-min.Sensory Evaluation of Cheese with Adjunct Cultures[J].Food Research and Developent,2012,33(9):159-161. |
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| Authors: | MIAO Jun-li XIAO Yang GAO Hong-yan MO Bei-hong LIU Zhen-min |
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| Affiliation: | (State Key Laboratory of Dairy Biotechnology,Technology Center Bright Dairy & Food Co.,Ltd.,Shanghai 200436,China) |
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| Abstract: | Sensory of cheese with adjunct cultures was evaluated.Sensory analysis showed significant differences between the control and experimental cheeses with respect to some importantsensory attributes.Principal component analysis of the sensory data clearly differentiated between flavor of control and experimental cheeses. |
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| Keywords: | adjunct culture cheese sensory evaluation |
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