仿制干酪的研究进展  

Review on imitation cheese

作　　者：郑远荣[1] 莫蓓红[1] 刘振民[1] 高红艳[1] 石春权[1] 

机构地区：[1]乳业生物技术国家重点实验室,光明乳业股份有限公司技术中心,光明乳业研究院,上海200436

出　　处：《食品与发酵工业》2014年第2期174-179,共6页Food and Fermentation Industries

基　　金：上海市农业成果转化项目,烘焙用莫扎里拉干酪关键技术及产业化(133919N1200)

摘　　要：仿制干酪是使用非乳来源的蛋白质、脂肪部分或全部替代乳蛋白和乳脂肪制作而成的具有干酪特征可以满足特定要求的产品。文章简介了仿制干酪的原理及分类,重点阐述了干酪类似物、植脂干酪和大豆干酪的研究发现和成果。不断发展的仿制干酪在食品工业中具有巨大的发展潜力和广泛的应用前景。Imitation cheese is usually defined as products made by blending individual constituents, including non-dairy fats or proteins, to produce a cheese-like product to meet special requirements. The principles and classifi- cation of imitation cheese were introduced. The techniques and applications of cheese analogues, filled cheese and soybean cheese were focused. The imitation cheese has great development potential and bright future in the dairy industry.

关 键 词：仿制干酪 干酪类似物 植脂干酪 植物蛋白干酪 大豆干酪 功能特性 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]