益生菌干酪的研究现状

被引：7

作者：

王少君 ^{[1
]}

张铁华 ^{[1
]}

梁海艳 ^{[1
]}

马建军 ^{[2
]}

机构：

[1] 吉林大学军需科技学院

[2] 山东省农业科学院畜牧兽医研究所

来源：

食品工业科技 | 2012年 / 33卷 / 07期

关键词：

益生菌; 干酪; 蛋白质分解; 脂肪分解; 质构变化;

D O I：

10.13386/j.issn1002-0306.2012.07.098

中图分类号：

TS252.53 [干酪];

学科分类号：

100403 [营养与食品卫生学];

摘要：

干酪是保存益生菌的优良基质。它本身具有较高的pH和脂肪含量,能有效地保护益生菌免受胃肠道中不利条件的迫害。主要介绍了干酪中主要的益生菌类型及干酪贮藏过程中蛋白质、脂肪和质构的变化情况,为益生菌干酪的开发提供参考。

引用

页码：401 / 405

页数：5

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