【摘要】 本文对重制干酪制作工艺进行了研究,对天然干酪、水分、溶解盐和荒原胶的添加量分别作了因素试验,再考虑各种因素,最终确定了最佳配方为:天然干酪添加量为45%,水分含量为50%,溶解盐添加量为2.0%,黄原胶添加量为0.3%。更多还原

【Abstract】 the technology of recombined cheese was studied in this paper,and researched the four effective factors on recombined cheese.By orthol,the opti- mal technology was:the content of natural cheese was 45%,water was 50%, the dissolved salt was 2.0%,xanthan gum was 0.3%.更多还原