[1]齐海萍,王丽琴,胡文忠,等.添加大豆蛋白对乳清干酪产品品质的影响[J].大豆科学,2011,30(02):306-309.[doi:10.11861/j.issn.1000-9841.2011.02.0306]
 QI Hai-ping,WANG Li-qin,HU Wen-zhong,et al.Effect of Soybean Protein Powder on Yield and Quality of Whey Cheese[J].Soybean Science,2011,30(02):306-309.[doi:10.11861/j.issn.1000-9841.2011.02.0306]
点击复制

添加大豆蛋白对乳清干酪产品品质的影响

参考文献/References:

[1]张和平. 利用乳清生产干酪-乳清干酪[J]. 食品工业,19952:37-39.Zhang H P.Cheese production by whey-whey cheese [J]. Food Industry. 19952:37-39.

[2]马俪珍,蒋福虎,刘会平,等.混合型干酪研究现状及其副产品乳清的利用[J].中国乳业,2001(8)16-19.Ma L Z, Jiang F H, Liu H P, et al. Study status of mixed cheese and utilization of byproducts whey[J]. China Dairy Industry, 2001(8)16-19.

[3]江家琴,李克杰.乳清酿酒的研究[J].中国乳品工业, 1992,20(6):243-245.Jiang J Q, Li K J. Study on whey wine-making[J]. China Dairy Industry, 1992,20(6):243-245.

[4]张敬荣.乳清的开发和利用[J].中国乳品工业,1996,24 (6):38-40.Zhang J R. Development and utilization of whey[J]. China Dairy Industry,1996,24 (6):38-40.

[5]Lagrange V. 乳清蛋白及其新组分的性质、功能和新用途[J].中国乳品工业,1999,27(2):24-27.Lagrange V. Properties, function and new utilization of whey protein[J].China Dairy Industry, 1999,27(2):24-27.

[6]郭本恒,孔保华. 保健与功能食品[M]. 哈尔滨:黑龙江科学技术出版社,1996.Guo B H Kong B H. Health and function food[M]. Harbin:Heilongjiang Science & Technology Press, 1996.

[7]闫文杰,崔建云,任发政. 乳清干酪的研制[J]. 中国酿造, 20109: 173-174.Yan W J, Cui J Y, Ren F Z.Preperation of whey cheese[J].China Brewing, 20109: 173-174.

[8]杨宇,张秀玲.水分对涂抹型再制干酪的影响[J].食品工业科技, 2010, 31 (6):115-117.Yang Y, Zhang X L. Effect of water content on processed cheese spreads[J]. Science and Technology of Food Industry, 2010, 31 (6):115-117.

[9]Guinee T P, Pudja P D, Reville W J, et al. Composition, microstructure and maturation of semi-hard cheeses from high protein ultrafiltered milk retentates with different levels of denatured whey protein[J].International Dairy Journal,1995,6:543-568.

[10]Guinee T P, O’Kennedy B T, Kelly P M. Effect of milk protein standardization using different methods on the composition and yields of cheddar cheese[J].Journal of Dairy Science, 2006,89:468-482.

[11]张久龙,孟祥晨,桂仕林. 乳清蛋白冷凝胶形成机理的研究进展[J]. 食品科学, 2008, 2910:641-644.Zhang J LMeng X CGui S L. Advance in formation mechanism of cold-set gel of whey protein[J]. Food Science, 2008, 2910: 641-644.

[12]Alting A C, Hamer R J, de Kruif C G, et al. Number of thiol groups rather than the size of the aggregates determines the hardness of cold set whey protein gels[J]. Food Hydrocolloids, 2003,17(4):469-479.

[13]Bryant C M, McClements D J. Influence of NaCl and CaCl2 on cold-set gelation of heat-denatured whey protein[J].Journal of Food Science,2000,65:801-804.


备注/Memo

第一作者简介:齐海萍 (1973-), 女, 博士,讲师。研究方向为食品生物技术。E-mail:qhp8@sina.com。

通讯作者:胡文忠(1959-),男,教授,博士,研究方向为食品工程。E-mail:hwz@dlnu.edu.cn。

更新日期/Last Update: 2014-09-11