低脂发酵乳品质改善研究进展

高鑫; 李博

低脂发酵乳品质改善研究进展

高鑫,
李博

上海城建职业学院

基金项目:

上海城建职业学院教育科学研究项目(cjky202202)

详细信息

作者简介:
高鑫(1982—),男,汉族,博士,副教授,研究方向:食品安全

通讯作者:
李博,博士,副教授,研究方向:食品保鲜

中图分类号: TS252.54
计量
- 文章访问数: 1
- HTML全文浏览量: 0
- PDF下载量: 0
出版历程
- 收稿日期: 2023-06-01
- 刊出日期: 2023-09-19

Progress in Improving the Quality of Low-Fat Fermented Dairy Products

GAO Xin,
LI Bo

Shanghai Urban Construction Vocational College

摘要

摘要: 发酵乳制品以营养丰富及其保健功能受广大消费者欢迎，随着人们对脂肪摄入后产生的心脑血管疾病的重视，公众对于低脂或脱脂发酵乳的需求逐渐增多。综述了低脂发酵乳的相关研究进展及未来发展方向，以期为低脂发酵乳在品质、感官及营养功能等方面的发展提供理论基础和新思路。
- 低脂 /
- 发酵乳制品 /
- 品质 /
- 功能
Abstract: Fermented dairy products are popular among consumers because of their rich nutrition and health care functions. With people’s attention to cardiovascular and cerebrovascular diseases caused by fat intake, the public’s demand for low-fat or skim fermented milk is gradually increasing. In this paper, the research progress and future development direction of low-fat fermented milk were reviewed, which provided theoretical basis and new ideas for the development of low-fat fermented milk in aspects of quality, sensory and nutritional functions.
- low fat /
- fermented dairy products /
- quality /
- function

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