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2021-11-19 发布于浙江
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干酪的加工工艺.pdf

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干酪的加工工艺专业：食品检验专业班级：高职 06 食检（民）班姓名：托合提·阿纳耶提指导老师：李学英时间：2009-3-18 新疆轻工职业技术学院目录摘要 ··································································································· 1· 关键词 ······························································································· 1· 前言 ······························································································· 1· 1 干酪的概述 ·················································································· 1· 1.1 干酪的分类 ················································································ 1· 1.2 干酪的历史 ················································································ 2· 1.3 干酪的营养 ················································································ 3· 2 干酪加工工艺 ··············································································· 3· 2.1 工艺流程 ··················································································· 3· 2.2 干酪制作方法与操作要点 ························································· 4· 3 干酪质量控制 ··············································································· 6· 3.1 干酪的鉴赏 ················································································ 6· 3.2 干酪的食用方法 ·········································································· 7· 3.3 干酪的发展 ················································································· 7· 小结 ································································································· 8· 致谢 ······························································································· 10· 摘要