|本期目录/Table of Contents|

[1]黄宜,刘振民,莫蓓红,等.干酪中微生物的研究进展[J].江苏农业科学,2016,44(05):359-361.
 Huang Yi,et al.Research progress on cheese microbiology[J].Jiangsu Agricultural Sciences,2016,44(05):359-361.
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干酪中微生物的研究进展(PDF)
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《江苏农业科学》[ISSN:1002-1302/CN:32-1214/S]

卷:
第44卷
期数:
2016年05期
页码:
359-361
栏目:
加工与检测
出版日期:
2016-05-25

文章信息/Info

Title:
Research progress on cheese microbiology
作者:
黄宜12 刘振民2 莫蓓红2 郭本恒12 吴正钧1
1.乳业生物技术国家重点实验室/光明乳业股份有限公司/上海乳业生物工程技术研究中心,上海 200436;
2.上海海洋大学食品学院,上海 201306
Author(s):
Huang Yiet al
关键词:
干酪营养微生物污染
Keywords:
-
分类号:
TS252.4
DOI:
-
文献标志码:
A
摘要:
干酪是一种具有丰富营养物质的乳制品,随着人们生活水平的提高,对干酪这种营养健康的食品需求量也会越来越大。干酪中的微生物在其生产和成熟过程中起着非常重要的作用,产生丰富的营养物质,同时也与干酪独特的风味、质地以及功能性营养物质形成有关。主要介绍了微生物在干酪生产过程中的作用和污染微生物对干酪生产和成熟的影响。研究干酪与微生物的关系并控制污染微生物的生长,对干酪制作的质量控制具有重要意义。
Abstract:
-

参考文献/References:

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备注/Memo

备注/Memo:
收稿日期:2015-04-27
基金项目:国家科技支撑计划(编号:2013BAD18B02) 。
作者简介:黄宜(1988—),男,硕士,研究方向为食品工程、食品生物技术。E-mail:huangyi59@163.com。
通信作者:刘振民,博士,教授级高级工程师,研究方向为乳及乳制品的研究与开发。E-mail:liuzhenmin@brightdairy.com。
更新日期/Last Update: 2016-05-25