第一节 干酪的概念及种类 3.学术界根据奶酪的加工工艺、组成及微观结构对天然 奶酪进行分类是最为公认的分类方法之一。 (1)酸凝鲜奶酪(Acid-coagulated Fresh Cheese ) (2)酶凝鲜奶酪(Rennet-coagulated Fresh Cheese ) (3)加热酸凝奶酪(Heat-Acid Precipitated Cheese ) (4)软质成熟奶酪(Soft-Ripened Cheese ) (5)半硬质水洗奶酪(Semi-hard Washed Cheese ) (6)低温硬质奶酪(Hard Cheese: Low temperature) (7)高温硬质奶酪(Hard Cheese: High Temperature)
第一节 干酪的概念及种类 3.学术界根据奶酪的加工工艺、组成及微观结构对天然 奶酪进行分类是最为公认的分类方法之一。 (1)酸凝鲜奶酪(Acid-coagulated Fresh Cheese ) (2)酶凝鲜奶酪(Rennet-coagulated Fresh Cheese ) (3)加热酸凝奶酪(Heat-Acid Precipitated Cheese ) (4)软质成熟奶酪(Soft-Ripened Cheese ) (5)半硬质水洗奶酪(Semi-hard Washed Cheese ) (6)低温硬质奶酪(Hard Cheese: Low temperature) (7)高温硬质奶酪(Hard Cheese: High Temperature)
第一节 干酪的概念及种类 3.1 酸凝鲜奶酪(Acidcoagulated Fresh Cheese ) ◼ Varieties: Cottage, Quark and Cream ◼ Coagulation at 30 - 32C ◼ pH: 4.6 - 4.8 ◼ Moisture Control: 60 - 70%. ◼ Curing: shelf life of only 2 - 3 weeks
第一节 干酪的概念及种类 3.1 酸凝鲜奶酪(Acidcoagulated Fresh Cheese ) ◼ Varieties: Cottage, Quark and Cream ◼ Coagulation at 30 - 32C ◼ pH: 4.6 - 4.8 ◼ Moisture Control: 60 - 70%. ◼ Curing: shelf life of only 2 - 3 weeks
第一节 干酪的概念及种类 3.1 酸凝鲜奶酪
第一节 干酪的概念及种类 3.1 酸凝鲜奶酪
第一节 干酪的概念及种类 3.1 酸凝鲜奶酪 Cottage Cheese
第一节 干酪的概念及种类 3.1 酸凝鲜奶酪 Cottage Cheese
第一节 干酪的概念及种类 3.2 酶凝鲜奶酪(Rennet-coagulated Fresh Cheese ) ◼ Varieties: Queso Blanco, Queso Fresco, Italian fresh cheese, Halloumi ◼ Coagulation: by rennet at the natural pH of milk. ◼ pH: 6.5-6.7. ◼ Moisture: 50 - 70% ◼ Curing: Consumed fresh and has a shelf life of only 2 - 4 weeks
第一节 干酪的概念及种类 3.2 酶凝鲜奶酪(Rennet-coagulated Fresh Cheese ) ◼ Varieties: Queso Blanco, Queso Fresco, Italian fresh cheese, Halloumi ◼ Coagulation: by rennet at the natural pH of milk. ◼ pH: 6.5-6.7. ◼ Moisture: 50 - 70% ◼ Curing: Consumed fresh and has a shelf life of only 2 - 4 weeks