摘要
本研究分析测定了内蒙古不同地区蒙古族奶酪的常规营养成分、微量元素、氨基酸组成、脂肪酸组成 ,揭示了不同地区蒙古族奶酪的营养特点 ,以及不同地区之间、牛奶奶酪与羊奶奶酪之间的差异 ,为蒙古族奶酪的进一步开发奠定理论基础。
The nutiritional compositions trace elements,amino acids and fatty acids of traditional cheese in different areas of Inner Mongolia were analyzed.The results revealed the nutrition contents of cheese in different areas and the differences between cow milk cheese and goat milk cheese.A theoretical basis for further developing Inner Mongolia traditional dairy products was established.
出处
《内蒙古农业大学学报（自然科学版）》
CAS
2000年第1期1-4,共4页
Journal of Inner Mongolia Agricultural University(Natural Science Edition)
基金
国家自然科学基金!(39560 0 58)
关键词
蒙古族奶酪
营养成份
营养特性
乳制品
开发
Mongolian traditional cheese
nutritional compostion
nutritional characteristics
