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Development of Flavor Cheese
Author(s): 
Pages: 715-718
Year: Issue:  5
Journal: ACTA AGRICULTURAE UNIVERSITATIS JIANGXIENSIS(NATURAL SCIENCES EDITION)

Keyword:  接种干酪发酵凝乳乳酸菌;
Abstract: 以奶粉为原料,经复水、杀菌、接种等工序,利用乳酸菌对乳液进行发酵,使乳中酪蛋白凝固,并确定最佳发酵工艺.再通过离心、压榨、接种毛霉,加糖加盐对其进行风味的调整,从而得到质地紧密、咸甜适口、香味醇厚的风味干酪产品.
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