摘要
干酪的营养价值很高,被称之为"乳品之王"。目前,国内对干酪的研究越来越多。综述国内干酪加工工艺的研究现状,种类有硬质干酪、半硬质干酪、软质干酪、新鲜干酪和符合中国人口味的干酪及干酪食品,并提出今后国内干酪加工工艺的研究方向。
The nourishment value of the cheese is highest in dairy products. There are more and more studies of cheese in our country. The paper reviews the domestic studies of cheese processing technology, including hard cheese, semi-soft cheeses, soft cheese, fresh cheese, processed cheese, chinese of matching cheese and cheese food. The research direction of the local cheese pro-cessing technology was put forward in the article.
出处
《食品科技》
CAS
北大核心
2008年第9期65-68,共4页
Food Science and Technology
关键词
干酪
加工
工艺
cheese
processing
technology
