| 干酪融化性测量方法及其研究进展 |
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| 引用本文： | 武晗,刘怀伟,李晓东. 干酪融化性测量方法及其研究进展[J]. 中国乳品工业, 2007, 35(3): 40-42 |
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| 作者姓名： | 武晗 刘怀伟 李晓东 |
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| 作者单位： | 东北农业大学,食品学院,哈尔滨,150030 |
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| 摘 要： | 当干酪作为辅料应用在快餐食品中时,融化性是其主要评价指标之一。因此建立统一的融化性测量技术是十分重要的。本文介绍了测量干酪融化性的两类测量方法,即传统测量法和客观测量法,阐述了各种方法的优缺点及发展情况,并对干酪融化性测量技术的发展进行了展望。
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| 关 键 词： | 干酪 融化性 测量方法 |
| 文章编号： | 1001-2230（2007）03-0040-03 |
| 修稿时间： | 2006-10-22 |
Measurement method and progress on meltability of cheese |
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| WU Han,LIU Huai-wei,LI Xiao-dong. Measurement method and progress on meltability of cheese[J]. China Dairy Industry, 2007, 35(3): 40-42 |
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| Authors: | WU Han LIU Huai-wei LI Xiao-dong |
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| Affiliation: | College of Food Science in Northeast Agriculture University, Harbin 150030,China |
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| Abstract: | It is an important property especially of cheese used in snack foods consumed after heat treatment, so it is necessary to found a uniform method of meltability. Two methods (empirical methods and objective methods) were described in detail, as well as the merits, defects and their development. Moreover, the developing of method in the future was briefly discussed. |
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| Keywords: | cheese meltability measurement method |
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