[1]谢跃杰,吕加平,闫坤等.再制干酪物化特性及加工工艺的研究[J].食品工业科技,2010,31(8):215-218[2]Rohit Kapoor and Lloyd E.Metzger[J].Process Cheese: Scienti?c and Technological Aspects—A Review[M]. Food Science and Food Safety,2008,7:194-214[3]王慧霞,范贵生,白晓光等.不同乳化盐对再制干酪质构的影响[J].内蒙古农业大学学报,2009,30(2):165-168[4]C.CAVALIER-SALOU, JC. CHEFTEL. Emulsifying salts influence on characteristics of cheese analogs from calcium caseinate[J].. Journal of Food Science,1991,56(6):-[5]乔为仓.null刘宁. 再制干酪生产中乳化剂的种类和作用[J]..中国乳业,2004,:-[6]GUPTA V K, REUTER.Firmness and Melting Quality of processed Cheese Foods with Added Whey Protein Concentrates[J].Lait,1993,73:381-388[7]L. B. Abdel-Hamid.nullS.A. El-Shabrawy, R.A.Awad, et al. Rheology and microstructure of processed Ras cheese spreads with formulated emulsifying salt mixtures[J].. International Journal of Food Properties,2000,:-[8]SYLVIE M.Water-holding capacity and characterization of protein interactions in processed cheese[J].Journal of dairy research,1995,62:479-489[9]HEER T JE.The microstructure of processed cheese[J].Neth Milk Dairy J,1981,35:177-[10]Laila B.Abdel-Hamid, SA. El-Shabrawy and R. A. Awad. Chemical Proper-ties of Processed Ras Cheese Spreads as Affected by Emulsifying Salt[J]..Journal of Food Processing Preservation,2002,24:191-208[11]Yazici F.and Dervisoglu MEffect of pH Adjustment on Some Chemical, Biochemical, and Sensory Properties of Civil Cheese during Storage[J].. Journal of Food Engineering,2003,(56):361-369[12]HAMED A, KHADER A.Effect of storage on the composition, rheological properties and organoleptic quality of commercial processed cheese[J].Egyptian Journal of Dairy Science,1997,25:113-122[13]张国农,顾敏锋,李彦荣,卢蓉蓉.工艺参数对再制干酪的质构和流变性质的影响[J].中国乳品工业,2006,34(10):9-13[14]By.S.J.French, KM.Lee, M. Decstro, and W. J. Harper. Effects of Different Protein Concentrates and Emulsifying Salt Conditions on the Characteristics of a Processed Cheese Product[J].. Milchwissen schaft,2002,57(2):79-83[15]邵辉,王春满,孙艳波.再制干酪制造方法的研究[J].农产品加工畜产品,2007,(8):72-73 |