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
