| 搅拌凝块干酪的加工工艺 |
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| 引用本文： | 王洪军,王海凤. 搅拌凝块干酪的加工工艺[J]. 食品研究与开发, 2007, 28(8): 100-102 |
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| 作者姓名： | 王洪军 王海凤 |
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| 作者单位： | 天津市中芬乳品研究培训中心,天津,300222 |
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| 摘 要： | 搅拌凝块法是一种半硬质干酪的制造方法,通过研究实践介绍搅拌凝块干酪的加工工艺及其操作要点。
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| 关 键 词： | 搅拌凝块干酪 加工工艺 操作要点 |
| 修稿时间： | 2007-04-29 |
TECHNICAL INVESTIGATION ON STIRRED CURD CHEESE |
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| WANG Hong-jun,WANG Hai-feng. TECHNICAL INVESTIGATION ON STIRRED CURD CHEESE[J]. Food Research and Developent, 2007, 28(8): 100-102 |
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| Authors: | WANG Hong-jun WANG Hai-feng |
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| Abstract: | Stirred curd method is used for production of semi-hard type cheese. The technology and its operation key points are introduced with experimental practice in this paper. |
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| Keywords: | stirred curd cheese production technology operation point |
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