摘要
脂肪的减少对干酪的性质有很大的影响。消除脂肪减少所带来的不良影响主要通过生产工艺的改进,使用附属发酵剂,脂肪替代物的使用三个途径,文章主要介绍了低脂干酪在以上三方面的研究进展。
Along with the people to healthy dairy products＇ demand increase, the low fat cheese＇s market expands gradually . The fat reduction has the very tremendous influence to the cheese characteristics o Eliminates the adverse effect which the fat reduces brings mainly to adopt the following three ways：1 processing techniques 2starter culture selection and 3 use of additives. This article mainly introduced the low fat cheese in these aspect research development.
出处
《中国乳品工业》
CAS
北大核心
2008年第8期47-50,共4页
China Dairy Industry
关键词
低脂干酪
工艺过程
干酪性质
Low fat cheese, Processing, Character of cheese
