摘要
干酪是一种黏弹性物质,对其进行流变学特性的研究,主要从时间规模作用和干酪分子间化学键等方面进行,干酪的流变学特性与干酪的质构和生产工艺密切相关,是其质量评价中的重要体系之一。
The rheological properties of cheeses are important to texture and process of related products, and its rheological properties are one of the important quality parameters. In recent years, food scientists have studied on rheological properties of cheeses deeply. This article introduces rheological properties of cheeses, on the basis of viscoelastic material, including of action time and molecular chemical bond.
出处
《农产品加工（下）》
2013年第11期49-50,共2页
Farm Products Processing
关键词
干酪
流变学特性
质构
cheeses
rheological properties
texture
