作　　者： ; ; ; (姚亚平）; (许可）;

机构地区： 陕西省农业工程勘察设计院陕西西安710068

出　　处： 《中国乳品工业》 2004年第6期44-49,共6页

摘　　要： 研讨了国外奶酪及其发展、奶酪的品种、分类和质量控制方法,进一步介绍了近年研发出的新型奶酪的特点和加工方法。同时还研讨了乳清及其生物活性物的最新研究进展,以利于充分利用乳清资源和减少排除的乳清对环境的污染。另外,还介绍了奶酪加工新技术和凝乳酶的新型代用酶的种类、特性。 The paper studied and disccused the development ,classification a nd quality control of cheese. Further,characteristics and techniques of new devel oped cheeses were intrduced. At the same time,the recent study results on the w hey and functional components of whey were disccused so that resource of whey ca n be used fully and environment pollution caused by whey can be controlled effec tively .In addition,the new techniques of producing traditional cheese,varieti es and characteristics of Rennin substitutes were disscused.

关 键 词： 奶酪 加工方法 质量控制 凝乳酶 生物活性物 乳清

领　　域： [轻工技术与工程] [轻工技术与工程]