车达切片奶酪生产工艺中水分添加量对品质的影响  

作　　者：刘春雨[1] 王鑫[1] 石丹[1] 

机构地区：[1]黑龙江东方学院食品与环境工程学部,黑龙江哈尔滨150066

出　　处：《中外食品工业（下）》2014年第11期12-13,15,共3页Sino-foreign Food Industry

摘　　要：随着我国消费水平的提高，人们营养意识的增强，奶酪将逐渐成为我们日常饮食的一部分。再制奶酪生产工艺在不改变传统奶酪营养价值的前提下，生产出适合中国人口味的奶酪食品，因此再制千酪在我国乳制品市场有广阔的发展前景。本文介绍了车达切片奶酪生产工艺过程，并分析了水分添加量对再制奶酪品质的影响。With the development of China's level of consumption, the enhancement of people's awareness of nutrition, cheese will gradually become part of our daily diet. The production process of the processed cheese is in the condition of not changing the traditional cheese nutritional value, and producing the Chinese taste cheese. Therefore the processed cheese has a wide development prospect in China's dairy market. This paper mainly introduces the cheddar cheese slices processing and analyzed the influence of moisture content on remanufacturing cheese quality.

关 键 词：再制干酪 生产工艺 水分添加量 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]