高水分Mozzarella干酪关键工艺条件的研究

Study of the critical processing conditions of the high-moisture Mozzarella cheese

以新鲜的牛乳为原料,采用创新的生产工艺,通过一系列的试验,确定了高水分Mozzarella干酪的关键工艺条件,为Mozzarella干酪的工业化生产提供了理论和技术支持。

With fresh milk as raw material, using innovative production processes, by a series of experiments, the critical processing conditions of the high-moisture Mozzarella cheese were determfined, which should have some practical significance.