益生菌干酪的研究进展  

Research Progress of Probiotic Cheese

作　　者：贾宏信[1,2] 龚广予[1] 郭本恒[1,2] 

机构地区：[1]光明乳业股份有限公司技术中心,乳业生物技术国家重点实验室,上海200436 [2]上海海洋大学食品学院,上海201300

出　　处：《食品科学》2013年第15期355-360,共6页Food Science

基　　金：国家科技部“973”计划项目(2010CB735705)

摘　　要：益生菌干酪具有传统干酪的所有特性,包括营养丰富、质构和风味独特等,还具有自身所独有的益生特性。近20a来有关益生菌干酪的研究迅速发展,几乎已涉及干酪的各种类型,如新鲜奶酪、软质奶酪、半硬质奶酪、硬质奶酪和白卤奶酪。本文主要介绍近年来益生菌干酪的发展状况,干酪作为益生菌载体的优势,益生菌在干酪内生长的限制因素,益生菌干酪研究中的关键控制点以及研究新型益生菌干酪的独特思路,以期为益生菌干酪的研究与开发提供一定的参考。Probiotic cheese not only has all features of traditional cheese （nutrient-rich, unique flavor and special texture）, but also has its own unique probiotic properties. During the past two decades, significant attention has been paid to probiotic cheese. There has been a growing amount of research concerning various types of cheese such as fresh cheese, soft cheese, semi-hard cheese, hard cheese and white brine cheese. This paper reviews recent progress in the development of probiotic cheese, its superiority as a carrier of probiotics, the factors restricting probiotic growth in cheese, the critical control points in cheese production and insightful ideas for the development of new probiotic cheese products, aiming to provide useful guidelines for the research and development of probiotic cheese.

关 键 词：干酪 益生菌干酪 益生菌载体 存活能力 关键控制点 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]