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| 我国干酪生产的研究动态 | |
| 引用本文： | 赖卫华,徐明生,吾豪华,上官新晨.我国干酪生产的研究动态[J].江西农业大学学报,2001,23(3):384-387. |
| 作者姓名： | 赖卫华 徐明生 吾豪华 上官新晨 |
| 作者单位： | 1. 南昌大学食品系, 2. 江西农业大学食品系, 3. 江西省畜牧局, |
| 基金项目： | 江西省农牧渔业科研项目 (牧工 ) |
| 摘 要： | 介绍了干酪的营养特点和传统生产工艺，并详细介绍了近年来在干酪成熟过程中微生物的变化、干酪成熟过程中蛋白质的变化、凝乳酶及其代用品和浮清综合利用等领域的研究进展。同时介绍了混合干酪和其他干酪的研制动态。 |
| 关 键 词： | 干酪 营养 研究进展 生产工艺 |
| 文章编号： | 1000-2286(2001)03-0384-04 |
| 修稿时间： | 2001年4月16日 |
Advances of Research on Manufacturing Cheese in China |
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| LAI Wei-hua ,XU Ming-sheng WU Hao-hua ,SHANGGUAN Xin-chen.Advances of Research on Manufacturing Cheese in China[J].Acta Agriculturae Universitis Jiangxiensis,2001,23(3):384-387. | |
| Authors: | LAI Wei-hua XU Ming-sheng WU Hao-hua SHANGGUAN Xin-chen |
| Institution: | LAI Wei-hua 1,XU Ming-sheng 2WU Hao-hua 3,SHANGGUAN Xin-chen 2 |
| Abstract: | This review introduces the nutrition of cheese and the process of manufacturing cheese. At the same time, it sets forth the advances of research on manufacturing cheese in China, including the various changes of microorganisms and proteins during the fermenting time, the comprehensive utilization of whey, and the characters of calf rennet and its substitutes. Lastly, the review refers to how to manufacture some new cheese products, such as mixed cheese made from soybean milk and cow milk. |
| Keywords: | cheese nutrition research advances |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |