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酶法改性干酪风味配料的加工技术 被引量:2

Processing Technology of Enzyme Modified Cheese Flavour Ingredient
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摘要 酶改性干酪(EMC)作为酶法改性干酪风味配料的主要产品,可以赋予风味平淡的产品以特殊的干酪风味特性。本文介绍了EMC生产工艺以及生产过程中所用的酶和发酵剂。 As a main product of enzyme-modified cheese flavour ingredients, enzyme-modified cheese (EMC) can be used to impart a special cheese flavour character to a blander product. This review introduced the technology of EMC, and enzymes as well as starter cultures used in EMC manufacture.
出处 《中国奶牛》 2011年第18期55-58,共4页 China Dairy Cattle
关键词 酶改性干酪 风味 配料 Enzyme-modified cheese Flavour Ingredient
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