摘要
本文介绍了目前酸凝奶酪的生产消费现状以及在我国的分布状况,并阐述了发酵剂、生产工艺、加工设备、包装方法以及芳香成分分析的发展现状,同时对酸凝奶酪发展的趋势进行了展望。
The present study mainly introduces the advancement of acid-coagulated cheese,including the production and consumption,the distribution,and expounds the research status of related aspects,like starter,production technology,processing equipment,packing methods,and aromatic components analysis.The development trends on the acid-coagulated cheese in the authors＇ view are suggested.
出处
《中国乳品工业》
CAS
北大核心
2011年第4期39-41,共3页
China Dairy Industry
基金
国家大学生创新性实验计划项目(091021360)资助
关键词
传统发酵乳制品
酸凝奶酪
发展现状
traditional fermentation milk product
acid-coagulated cheese
advancement
