内蒙古不同地区乳酪加工工艺及营养成分分析  

Study of the production process and the nutrition analysis of the traditional cheese from different regions of Inner Mongolia

作　　者：哈斯其木格[1] 张红梅[1] 肖芳[1] 朱建军[1] 陈永福[2] 雅梅[1] 

机构地区：[1]锡林郭勒职业学院,内蒙古锡林浩特026000 [2]内蒙古农业大学食品科学与工程学院,呼和浩特010018

出　　处：《中国乳品工业》2016年第10期35-37,共3页China Dairy Industry

基　　金：内蒙古自治区2014年计划项目(20140124)

摘　　要：对内蒙古不同地区酸酪制品加工工艺及蒙古名称进行调研统计,并对呼伦贝尔市、锡林郭勒盟、鄂尔多斯市酸酪制品营养成份进行了分析。结果为内蒙古不同地区酸酪蒙古名称有所不同,加工工艺略有差异,蒙古酸酪蛋白质、脂肪、钙含量较高,乳酸菌含量丰富,是营养价值较高的一类民族特色乳制品。This article summarizes the production process and the Mongolian name of the traditional cheese from different regions of Inner Mongolia and analyze the nutritional ingredient＇ of the traditional cheese from Hulunbeier City, Xilingol League and Erdos City. The results showed that the Mongolian name of the traditional cheese is different from different regions of Inner Mongolia, there were some differences in production process. The result indicated that the contents of protein, fat, calcium of these traditional cheese were very high and flail of the lactic acid bacteria number.

关 键 词：蒙古乳酪 工艺 营养成分 乳酸菌 

分 类 号：TS252.56[轻工技术与工程—农产品加工及贮藏工程]