干酪促熟方法的研究进展  

ADVANCES IN APPROACHES OF ACCELERATED CHEESE RIPENING

作　　者：党亚丽[1] 张富新[1] 

机构地区：[1]陕西师范大学食品工程系,西安710062

出　　处：《食品研究与开发》2005年第2期3-7,共5页Food Research and Development

基　　金：陕西省自然科学基金重点资助项目

摘　　要：干酪成熟时间较长,费用较高,导致生产成本增加。因此干酪的促熟受到人们普遍关注。干酪促熟常用的方法有酶法、修饰发酵剂细胞、悬浮液系统、提高成熟温度、高压处理等。其中提高成熟温度和高压处理法不需要额外的干酪添加剂,是应用于生产中成本较低且易实现的方法。本文主要就以上两种方法促熟干酪作以详述。Accelerated ripening of cheese is concerned due to its long ripening time and too much charge which lead to the increase of the cost. Approaches which have been used frequently include the addition of enzymes, attenuated starter cells, slurries system, elevated ripening temperatures, high pressure treatment and so on. Among them, the last two methods needn't any additive to accelerate, which applied in product with low cost and easy operation. And they are mainly detailed in this paper.

关 键 词：干酪 促熟 研究进展 成熟温度 成熟时间 生产成本 高压处理 发酵剂 悬浮液 添加剂 处理法 酶法 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程] S944.44[轻工技术与工程—食品科学与工程]