食品与发酵工业2016，Vol.42Issue(5)：277-282,6.DOI:10.13995/j.cnki.11-1802/ts.201605048
干酪素加工工艺研究进展
The research progress of casein processing technology
摘要
Abstract
Casein are proteins extracted from the milk and milk products,the main use of casein is in food and fine chemical industries.The raw materials of producing casein are milk and Qula.In our country,Qula used more often.The type,quality and usage of casein are closely related to the raw materials and proccssing technology.Using Qula as the raw material to produce casein is facing many problems.This paper reviews the domestic casein processing technology,problems and prospects in the production in order to provide a theoretical basis for future research and application of domestic casein.关键词
干酪素/酶凝干酪素/酸凝干酪素/乳酸发酵干酪素/加工工艺Key words
casein/rennet casein/acid coagulation casein/lactic acid fermentation casein/processing technology引用本文复制引用
王琳琳,韩玲,敏文祥,武悦,韩爽..干酪素加工工艺研究进展[J].食品与发酵工业,2016,42(5):277-282,6.基金项目
公益性行业(农业)科研专项经费项目(201303085) （农业）
