摘要
对进口干酪中乳酸菌进行初步分离鉴定,同时利用其中优良菌株进行风味干酪生产小试,结果较好。
In this study lactic acid bacteria in cheese was separated and identified, at the same time two lactic acid bacteria was used to produced flavor cheese, the flavor of production was better.
出处
《中国乳品工业》
CAS
北大核心
2006年第12期22-25,共4页
China Dairy Industry
基金
"十五"奶业重大专项课题<乳品加工关键技术及设备研究与产业化开发>(2002BA518A05)
关键词
进口干酪
乳酸菌
分离鉴定
应用
import cheese
lactic acid bacteria
separation and identification
application
