| 中国奶油干酪的发展现状及研究进展 |
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| 引用本文： | 张玲,张志国,王成忠.中国奶油干酪的发展现状及研究进展[J].乳业科学与技术,2011,34(5):243-245. |
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| 作者姓名： | 张玲 张志国 王成忠 |
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| 作者单位： | 山东轻工业学院食品科学与生物工程学院,山东济南,250353 |
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| 摘 要： | 奶油干酪是不经成熟、新鲜软质奶酪。每个国家有关奶油干酪的标准各不相同。由于其口味柔和,易被国人接受。近年我国对奶油干酪的生产工艺进行了初步研究。随着科学技术日新月异,许多生物技术和其他高新技术也应用在奶油干酪生产和研究中。本文对我国奶油干酪的发展现状、生产标准和一些高新技术在奶油干酪中的应用做了进展性介绍。
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| 关 键 词： | 奶油干酪 生产工艺 质构 新技术 现状 进展 |
Current Situation and Research Progress of Cream Cheese in China |
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| ZHANG Ling,ZHANG Zhi-guo,WANG Cheng-zhong.Current Situation and Research Progress of Cream Cheese in China[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2011,34(5):243-245. |
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| Authors: | ZHANG Ling ZHANG Zhi-guo WANG Cheng-zhong |
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| Institution: | (College of Food and Bioengineering, Shandong Institute of Light Industry, Jinan 250353, China) |
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| Abstract: | Cream cheese is an unripened, fresh, soft cheese. Each country has different legal standards for cream cheese. Cream cheese has high consume acceptability in China due to its mild taste. In recent years, preliminary studies concerning the production technology of cream cheese have been conduced in China. As science and technology is advancing with every passing day, many biotechnologies and other high-tech technologies have been applied in the study and production of cream cheese. |
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| Keywords: | cream cheese production technology textur new technology |
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