摘要
乳制品安全问题越来越受到社会公众关注,目前国内对再制干酪的安全性研究、质量控制和危机事件的处理都缺乏相关经验。主要阐述了再制干酪需关注的致病菌和影响产品安全性的因素,并介绍了再制干酪产品安全配方的发展,为国内再制干酪产品的开发与生产提供理论支持。
Dairy safety is increasingly subject to public concern, while domestic processed cheese industry lacks of experience of safety studies, quality control and crises handling about processed cheese. Contamination bacteria of processed cheese and ingredients that affect product safety are introduced and development of safe formulations for process cheese products is also presented in this review. This review provides theoretical support for developing and manufacturing of processed cheese in China.
出处
《食品科技》
CAS
北大核心
2014年第2期104-108,共5页
Food Science and Technology
基金
上海市科委农业成果转化项目(133919N1200)
关键词
安全性
再制干酪
配方
safety
processed cheese
formulation
