摘要
为了解决干酪副产物综合利用问题,丰富干酪市场,本文对乳清干酪的加工进行阐述。介绍乳清干酪来源,各国乳清干酪的分类、营养价值,生产工艺及加热、酸化pH值、乳清浓缩方法、添加奶(鲜奶、脱脂奶、半脱脂或奶酪等)、发酵剂、非乳品蛋白质等因素对产品质地的影响。
This paper provides a comprehensive review of whey cheese production.The origin,classification in various countries,nutritional value and production technologies of whey cheese and the effects of heat,acidic pH,whey concentration techniques,addition of fresh milk,skim milk,semi-skim milk or cheese,fermentation starter,and non-milk derived protein on its quality are introduced in this review.
出处
《乳业科学与技术》
2012年第5期31-34,共4页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
关键词
乳清干酪
工艺
影响因素
质地
whey cheese
process
influencing factor
texture
