摘要
仿制干酪是使用非乳来源的蛋白质、脂肪部分或全部替代乳蛋白和乳脂肪制作而成的具有干酪特征可以满足特定要求的产品。文章简介了仿制干酪的原理及分类,重点阐述了干酪类似物、植脂干酪和大豆干酪的研究发现和成果。不断发展的仿制干酪在食品工业中具有巨大的发展潜力和广泛的应用前景。
Imitation cheese is usually defined as products made by blending individual constituents, including non-dairy fats or proteins, to produce a cheese-like product to meet special requirements. The principles and classifi- cation of imitation cheese were introduced. The techniques and applications of cheese analogues, filled cheese and soybean cheese were focused. The imitation cheese has great development potential and bright future in the dairy industry.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2014年第2期174-179,共6页
Food and Fermentation Industries
基金
上海市农业成果转化项目,烘焙用莫扎里拉干酪关键技术及产业化(133919N1200)
