摘要
研讨了国外奶酪及其发展、奶酪的品种、分类和质量控制方法,进一步介绍了近年研发出的新型奶酪的特点和加工方法。同时还研讨了乳清及其生物活性物的最新研究进展,以利于充分利用乳清资源和减少排除的乳清对环境的污染。另外,还介绍了奶酪加工新技术和凝乳酶的新型代用酶的种类、特性。
The paper studied and disccused the development ,classification a nd quality control of cheese. Further,characteristics and techniques of new devel oped cheeses were intrduced. At the same time,the recent study results on the w hey and functional components of whey were disccused so that resource of whey ca n be used fully and environment pollution caused by whey can be controlled effec tively .In addition,the new techniques of producing traditional cheese,varieti es and characteristics of Rennin substitutes were disscused.
出处
《中国乳品工业》
CAS
北大核心
2004年第6期44-49,共6页
China Dairy Industry
