干酪粉

乳化盐对干酪粉物理化学特性的影响

Study on emulsifying salt to physicochemical properties of cheese powder

喷雾干燥条件对干酪粉出品率的影响

Effect of manufacturing parameters of spray drying on ratio of powder to slurry of cheese powder

而出口温度则对干酪粉率无显著性影响（p>0.05）。

However , the outlet temperature did not affect it significantly ( p > 0.05 ) .

针对影响干酪粉出品率的喷雾干燥条件，采用三因素二次通用旋转回归设计对其进行了优化，并建立了回归方程。

In this paper , the effect of total solid content in slurry , inlet temperature and outlet temperature of spraying drier on the yield of cheese powder were analyzed by orthogonal rotational regression design . The regression equation was established and the spraying drier conditions were optimized .

一种玉米粉圆饼片，顶上有干酪和红辣椒粉，烤制而成。

A tortilla chip topped with cheese and chili-pepper and broiled .

结果表明：干酪的使用量对面包品质有一定影响作用，干酪在面包粉中适宜的添加量为2%~6%；

The results showed that adding cheese could affect the quality of bread and adequate amount of cheese was 2 % ~ 6 % of flour weight .