国内外新鲜干酪研究现状及发展趋势

  • 王维哲 ,
  • 王毕妮 ,
  • 张富新 ,
  • 刘玉芳 ,
  • 贾蓉 ,
  • 贺超 ,
  • 刘莹莹
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  • 陕西师范大学,食品工程与营养科学学院 西安,710119
第一作者:硕士研究生(王毕妮教授为通信作者,E-mail:biniwang@snnu.edu.cn)

收稿日期: 2021-08-25

  修回日期: 2021-09-18

  网络出版日期: 2022-05-26

基金资助

陕西省重点研发计划重点产业创新链项目(2019ZDLNY06-06,2020ZDLNY02-08);西安市科技计划项目(20NYYF0018)

Research status and development tendency of fresh cheese at home and abroad

  • WANG Weizhe ,
  • WANG Bini ,
  • ZHANG Fuxin ,
  • LIU Yufang ,
  • JIA Rong ,
  • HE Chao ,
  • LIU Yingying
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  • (Shaanxi Normal University College of Food Engineering and Nutrition Science, Shaanxi Xi’an 710119, China)

Received date: 2021-08-25

  Revised date: 2021-09-18

  Online published: 2022-05-26

摘要

新鲜干酪是所有天然干酪的基础,其水分含量高、营养丰富、风味适宜,深受消费者喜爱。随着人们生活水平的提高以及干酪市场的发展,营养健康、具有较高接受度的新鲜干酪得到了广泛的关注和研究。文章综述了近5年来国内外关于新鲜干酪原料、品质的主要影响因素,功能强化,微生物多样性及保藏等方面研究现状,并进一步分析新鲜干酪未来发展趋势,以期为新鲜干酪的进一步研究发展提供参考与借鉴。

本文引用格式

王维哲 , 王毕妮 , 张富新 , 刘玉芳 , 贾蓉 , 贺超 , 刘莹莹 . 国内外新鲜干酪研究现状及发展趋势[J]. 食品与发酵工业, 2022 , 48(9) : 303 -310 . DOI: 10.13995/j.cnki.11-1802/ts.029090

Abstract

Fresh cheese is the foundation of all natural cheeses, which has high moisture content, rich nutrition and suitable flavor. With people’s living standards improving as well as the needs of cheese market development, fresh cheese has been widely concerned and studied due to its higher acceptability and nutrition. In this review, the literatures are collected in the recent five years which focused on the studies status of fresh cheese at home and abroad, including raw materials, main influencing factors of quality, functional strengthening, microbial diversity and packaging and preservation. Further, the development tendency on the fresh cheese in the authors’ view are analyzed, in order to provide reference for further research and development of fresh cheese.

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