摘要
奶酪作为一种古老的奶制品,凭借其独特的风味和丰富的营养,在西方国家有着悠久历史。随着人们生活水平的提高,国内消费市场逐渐增大,对奶酪的加工研究提出了更高的要求。本文综述了近年来对奶酪生产工艺优化、风味组分、益生菌、营养、新型奶酪研究,发现我国的奶酪生产研究尚处于起步阶段,为消费市场提供丰富优质的奶酪,还需加大奶酪的深度研究及新品研发。
Cheese, an ancient dairy product with unique flavor and rich nutrition, has a long history in Western countries. With people＇s living standards improving as well as the domestic consumer market increasing gradually, there are higher requirements for cheese processing research. This article narrates the recent studies of optimization of the production process, flavor classification, probiotics and nutrition, as well as novel types of cheese, and concludes the production process of cheese in our country is still at an initial stage. In order to provide a wealth of high quality cheese to meet market demand, it is necessary t to have deep analyses of cheese as well as research and development of new cheese products.
出处
《中国乳品工业》
CAS
CSCD
北大核心
2015年第7期42-44,48,共4页
China Dairy Industry
基金
公益性行业(农业)科研专项项目(201203009)
关键词
奶酪
工艺优化
风味
益生菌
营养
新型奶酪
Cheese
optimization of the production process
flavor
probiotics
nutrition
novel types of cheese
