干酪分为天然干酪和再制干酪。再制干酪又称融化干酪是以1种或2种不同成熟度的天然干酪为主要原料，经粉碎后添加乳化剂、稳定剂融化而成的制品。
中国最大的综合性文献数据库 -维普资讯 关键词: 脂肪 再制干酪 涂抹性能[gap=772]Key words: fat, processed cheese, spread ability
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】 【中文名称】再制干酪 【英文名称】Processed cheese - Proximates 【产品规格】5x220g << 上一篇： 带电管中氯代烃 >> 下一篇： 带电管中芳烃化合物 【相关链接】 · 火鸡肉分析标准物质 · Fresh
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spread processed cheese再制干酪 Effect of soy protein isolate on texture of spread processed cheese;大豆分离蛋白对涂抹型再制干酪质构的影响 ..
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Base on these issues,fluid model of processed cheese spreads during processing were studiedin this work.
本文确立了涂抹型再制干酪生产过程中的流体模型，首次提出了涂抹型再制干酪加工过程中的配料、加工条件与流态特性的函数关系，试图解决涂抹型再制干酪生产中的一些理论问题和实际问题。
参考来源 - 影响涂抹型再制干酪物性的因素分析及新产品的开发·2,447,543篇论文数据，部分数据来源于NoteExpress
主要研究内容是：（1）用自行设计的再制干酪融化锅，并通过对再制干酪的加工工艺的研究优化，对设备进行了改进；
The main contents are as follows:(1)Do research on processed cheese's processing technology, optimize and improve the equipment; (2)Formulate the emulsifying salts;
研究了影响涂抹再制干酪产品性质的主要因素，通过对产品质构的TPA实验，最终确定了最佳的涂抹再制干酪的工艺参数。
The main factors that affect the texture of processed cheese spread were studied by TPA experiments. The textural properties of product at different circumstances were investigated.
通过扫描电镜与流变仪对不同乳化盐制作的再制干酪样品进行了扫描与分析，从电镜图像可以看出，乳化盐添加量为3%时，乳化效果比添加量为1%时要好。
The processed cheese made with 3% emulsifying salts has better quality than with 1%, it can be seen from the scanning graph and analysis from rheology.
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