文档介绍：Research and Development on Cheese Powder
Directly Made from Liquid Milk Hydrolysis
Wang Jianming*1, Yin Zhe1, Li Bingye2, Li Hongjiu2, Huang Ting2
1Key Laboratory of Food Nutrition and Safety, Ministry of Education 2Shandong Jining Nature Foods Co., Ltd.
Tianjin University of Science and Technology High and New Technology Development Zone
Tianjin, China, 300457 Jining, Shandong Province, China, 272043
wjm-1115@; superboy2100@ lby2046@

Abstract—Cheese powder is a kind of nutritional food stuff and finished cheese products [6], which consequently lead to pale
flavoring, widely used in food industry. In this paper, mold flavor [7-10], long processing circle and high economic costs.
cheese powder directly made from liquid milk was studied, in To solve these problems, here in our research, we investigated
which mold and enzymes hydrolysis bined to speed up the feasibility of cheese powder manufactured directly from
the formation of pounds and shorten the production liquid milk as the raw material, where there was no curd
period. formation; mold and enzymes hydrolysis bined to the
In this research, the strains of Actinomucor elegans, milk liquid so as to speed up the generation of flavor
Penicillium camemberti and Penicillium roqueforti pounds and shorten the production period.
investigated to ferment the milk, among which the strain of
Actin