| 高水分Mozzarella干酪关键工艺条件的研究 |
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| 引用本文： | 崔惠玲,马川兰,张玉军. 高水分Mozzarella干酪关键工艺条件的研究[J]. 中国乳品工业, 2012, 40(5): 38-41 |
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| 作者姓名： | 崔惠玲 马川兰 张玉军 |
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| 作者单位： | 1. 漯河职业技术学院食品工程系,河南漯河,462002
2. 河南工业大学化学化工学院,郑州,450001 |
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| 基金项目： | 国家863子课题,郑州市科技发展计划项目 |
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| 摘 要： | 以新鲜的牛乳为原料,采用创新的生产工艺,通过一系列的试验,确定了高水分Mozzarella干酪的关键工艺条件,为Mozzarella干酪的工业化生产提供了理论和技术支持。
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| 关 键 词： | 高水分Mozzarella干酪 关键工艺条件 凝乳 |
Study of the critical processing conditions of the high-moisture Mozzarella cheese |
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| CUI Hui-ling , MA Chuan-lan , ZHANG Yu-jun. Study of the critical processing conditions of the high-moisture Mozzarella cheese[J]. China Dairy Industry, 2012, 40(5): 38-41 |
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| Authors: | CUI Hui-ling MA Chuan-lan ZHANG Yu-jun |
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| Affiliation: | 1.Department of Food Engineering,Luohe Vocational and Technical College,Luohe 462002,China;2.School of Chemistry and Chemical Engineering,Henna University of Technology,Zhengzhou 450051,China) |
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| Abstract: | With fresh milk as raw material,using innovative production processes,by a series of experiments,the critical processing conditions of the high-moisture Mozzarella cheese were determined,which should have some practical significance. |
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| Keywords: | the high moisture Mozzarella cheese critical processing conditions curd |
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