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Updated: Jun 27, 2026

Calcium Carbonate Formation in the Presence of Biopolymeric Additives
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两个阶段添加水对加工奶酪的一致性的影响:物理化学,机械,热学和体感方法

Anna Vincová1, Martina Polášková2, Martin Stěnička3

  • 1Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic.

Foods (Basel, Switzerland)
|April 26, 2025
PubMed
概括

这项研究表明,在加工奶酪 (PC) 制造过程中,在两个阶段添加水会显著改变奶酪的特性. 最佳的初始水位产生更坚固的PC,具有更改的纹理和增强的热稳定性.

关键词:
经过加工的奶酪加工奶酪.质地属性 质地属性热性质 热性质 热性质部落学属性 部落学属性粘弹性特性 粘弹性特性添加水添加水添加

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