摘要
干酪的成熟过程,是在添加酶及各种微生物的协同作用下完成的。干酪中的微生物作用也包括人为添加发酵剂的作用。本文综述了干酪生产过程中发酵剂的使用和成熟过程所起的作用,主要有酸化、改善质构、形成风味物质。此外,本文也讨论了干酪的成熟机制,综述了目前用于促进干酪成熟所使用的一些方法和技术以及对它们的最新研究进展。
The process of cheese maturation is accomplished by the addition of enzyme and all sorts of microorganism, and their synergetic action to acquire. The microorganism action also include the addition of starter cultures in cheese. This article reviews the use of cheese starter cultures during cheese making and the function of starter cultures during cheese ripening, mainly including acidification, improving texture and the formation of flavor materials. In addition,this paper also discussed ripening mechanism of cheese, summarized some methods and teehnique for accelerating cheese ripening and their research developments at present.
出处
《食品研究与开发》
CAS
北大核心
2006年第5期172-176,121,共6页
Food Research and Development
关键词
干酪
发酵剂
干酪促熟
cheese
starter cultures
accelerated cheese maturation
