摘要
当干酪作为辅料应用在快餐食品中时,融化性是其主要评价指标之一。因此建立统一的融化性测量技术是十分重要的。本文介绍了测量干酪融化性的两类测量方法,即传统测量法和客观测量法,阐述了各种方法的优缺点及发展情况,并对干酪融化性测量技术的发展进行了展望。
It is an important property especially of cheese used in snack foods consumed after heat treatment, so it is necessary to found a uniform method of meltability. Two methods （empirical methods and objective methods） were described in detail, as well as the merits, defects and their development. Moreover, the developing of method in the future was briefly discussed.
出处
《中国乳品工业》
CAS
北大核心
2007年第3期40-42,共3页
China Dairy Industry
关键词
干酪
融化性
测量方法
cheese
meltability
measurement method
