摘要
干酪成熟时间较长,费用较高,导致生产成本增加。因此干酪的促熟受到人们普遍关注。干酪促熟常用的方法有酶法、修饰发酵剂细胞、悬浮液系统、提高成熟温度、高压处理等。其中提高成熟温度和高压处理法不需要额外的干酪添加剂,是应用于生产中成本较低且易实现的方法。本文主要就以上两种方法促熟干酪作以详述。
Accelerated ripening of cheese is concerned due to its long ripening time and too much charge which lead to the increase of the cost. Approaches which have been used frequently include the addition of enzymes, attenuated starter cells, slurries system, elevated ripening temperatures, high pressure treatment and so on. Among them, the last two methods needn't any additive to accelerate, which applied in product with low cost and easy operation. And they are mainly detailed in this paper.
出处
《食品研究与开发》
CAS
北大核心
2005年第2期3-7,共5页
Food Research and Development
基金
陕西省自然科学基金重点资助项目
