干酪风味影响因素的论述

摘要

This paper discusses many factors that can influence the flavor of cheese,including source of milk, influence of salt ,structure and acidity change in cheese,phase partitioning,as well as genomics and flavor,starter culture and adjunct culture.Thereby to control flavor formation and lay a foundation for characteristic flavor of cheese.%本文对影响干酪风味的众多因素进行了论述，包括乳的来源、成分，干酪的盐含量、结构和酸度变化，干酪中的相变化带来的影响，以及基因和风味的联系，发酵剂和附属发酵剂的影响。从而为控制干酪的风味形成，获得稳定一致的风味物质，制作特征性风味的干酪奠定基础。