现代物化方法在干酪品质研究方面的应用  

Application of modern physical and chemical method in studying the quality of cheese

作　　者：罗依扎[1] 杨洁[1] 海拉提 

机构地区：[1]新疆大学生命科学与技术学院,乌鲁木齐830046 [2]新疆畜牧厅药监所,乌鲁木齐830063

出　　处：《食品科技》2006年第10期110-115,共6页Food Science and Technology

摘　　要：近年来,世界干酪产量一直保持上升趋势。由于商业竞争及消费者要求的提高,对干酪品质的要求越来越高。要准确判断干酪的品质,就需要一些能够准确判断其品质的仪器。主要探讨了现代的一些物化方法在研究干酪品质方面的应用,主要有:(1)电子显微镜(ElectronMicroscope);(2)差示扫描量热仪(Differentialscanningcalorimetry);(3)核磁共振(NuclearMagneticresonance)。The world output of cheese is keep increaing in recent years. The quality of cheese is demanded more and more high because of trade competition and customer＇s requestes. In order to exactly determine the quality of cheese, it needs some instruments to test the cheese.This paper mainly discuss the application in modern physical and chemical method in studying the quality of cheese. Nuclear magnetic resonance, include Electron Microscope, differential scanning calorimetry and Nuclear Magnetic resonance.

关 键 词：干酪 电子显微镜 差示扫描量热仪 核磁共振 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]