发酵乳制品加工新技术研究进展  

Research Progress on the Processing Technology of Fermented Milk Products

作　　者：杨贞耐[1,2] 张莉[1,2] 

机构地区：[1]吉林省农科院农产品加工研究中心,国家乳品加工技术研发分中心,长春130033 [2]吉林大学生物与农业工程学院,长春130022

出　　处：《农产食品科技》2011年第3期70-75,共6页

基　　金：现代农业产业技术体系建设专项资金资助（CARS-37）

摘　　要：发酵乳制品是指利用乳酸菌和其他有益菌发酵生产的乳制品。本文简介了新型发酵乳制品的种类，基因组学改良发酵剂、益生菌选择性计数技术、微胶囊化技术、微生物快速检测技术、在线检测技术和自动化控制等新技术在发酵乳制品中的应用，并对发酵乳制品生产技术的趋势进行了展望。Fermented milk products, also known as cultured dairy foods, are dairy foods that have been fermented with lactic acid bacteria and other beneficial bacteria. This article introduced the varieties of new-type fermented milk products and several new techniques applied in the production of fermented milk products, including genetically improved starter, selective enumeration of probiotics, microencapsulation, rapid microbial detection, online detection and automatic control techniques. Additionally, this article forecasted the processing technology tendency of fermented milk products.

关 键 词：发酵乳制品 选择性计数 微胶囊化 在线检测 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]