常温奶酪加工技术及货架期稳定性研究进展

Advances in Processing Technology and Shelf Life Stability of Room Temperature Cheese

对不同加工技术如热杀菌、真空干燥、超高压、盐渍、气调包装等在延长奶酪货架期中的应用进行综述,探讨了目前常温奶酪加工技术研究中存在的问题和局限,综述了不同加工技术条件对产品货架期内的微生物含量、理化指标、风味的影响,以期为常温奶酪的研究开发提供依据。

This article reviews the application of different processing technologies such as heat sterilization,vacuum drying,ultra-high pressure,salting,and modified atmosphere packaging in prolonging the shelf life of cheese.The problems and limitations in the research of room temperature cheese processing technology were discussed.The effects of different processing technology conditions on the microbial,physical and chemical indicators,and flavor of the product during the shelf life were reviewed.It is expected to provide a theoretical basis for the research and development of room temperature cheese.