摘要
分别对新疆传统奶酪的种类、生产方法、酶凝奶酪和酸凝奶酪的凝乳机理、凝乳酶特性及其在新疆奶酪中的应用现状等问题进行了详细介绍,进而探讨了新疆奶酪产业的发展前景。
Coagulation is the fundamental process in cheese making. Cheese prepared by different methods have different flavors. In this paper, the classification and production of Xinjiang traditional cheese are introduced in detail, the mechanism of curd-cheese and acid-cheese ,characteristic and application of chymosin in Xinjiang cheese are discussed as well in this paper, which intend to describe the prospect for the Xinjiang curd-cheese.
出处
《中国乳品工业》
CAS
北大核心
2011年第10期37-39,共3页
China Dairy Industry
基金
新疆维吾尔自治区重点学科动物学科资助(A20110002)
关键词
奶酪
凝乳
酸凝奶酪
酶凝奶酪
凝乳酶
cheese
coagulation
acid-cheese
curd-cheese
chymosin
