Study of the soybean imitation cheese

• 作者: ZENG Qi ZHANG Zhiguo
• 来源期刊: 国际英语教育研究:英文版
• 学科: 社会科学
• 关键词: SOYBEAN IMITATION CHEESE functional characteristics KEY control POINTS PROSPECTS
• 年，卷（期）: 2019,（2）
• 页码范围: 81-84
• 页数: 4页
• 分类号: G

摘要

The imitation cheese is the product with the cheese characteristics which can meet the specific requirements by using the non-milk-derived protein and fat or the full substitution of the milk protein and the milk fat.This paper introduces the production principles,processes and key control points of the imitation cheese with the soybean as main raw material,summarizes the researches and development of the soybean imitation cheese in recent years,and forecasts the market prospect of the soybean imitation cheese in China.