中国乳业 ›› 2026, Vol. 0 ›› Issue (3): 116-123.doi: 10.12377/1671-4393.26.03.16

• 乳品加工 • 上一篇    下一篇

原制奶酪的研究进展

杨迎春, 王晓蕊, 戴志伟, 殷娜, 王玉萍, 尤宏, 罗晓红*   

  1. 新疆天润生物科技股份有限公司,新疆乌鲁木齐 830000
  • 出版日期:2026-03-25 发布日期:2026-04-09
  • 通讯作者: *罗晓红（1973-）,女,新疆昌吉人,本科,副高级工程师,研究方向为乳制品研发。
  • 作者简介:杨迎春（1989-）,女,新疆博乐人,硕士,副高级工程师,研究方向为乳制品研发;王晓蕊（1997-）,女,河南南阳人,硕士,工程师,研究方向为乳制品研发;戴志伟（1997-）,男,山东菏泽人,硕士,工程师,研究方向为乳制品研发;殷 娜（1993-）,女,新疆奇台人,硕士,工程师,研究方向为乳制品研发;王玉萍（1996-）,女,甘肃武威人,硕士,工程师,研究方向为乳制品研发;尤 宏（1970-）,男,新疆昌吉人,大专,畜牧师,研究方向为乳制品研发、加工及生产。
  • 基金资助:
    兵团中央引导地方科技发展资金项目（2025YD012）; 新疆维吾尔自治区奶产业技术体系项目（XJARS-11-03）

Research Progress on Original Cheese

YANG Yingchun, WANG Xiaorui, DAI Zhiwei, YIN Na, WANG Yuping, YOU Hong, LUO Xiaohong*   

  1. Xinjiang Tianrun Biotechnology Co.,Ltd.,Urumqi Xinjiang 830000
  • Online:2026-03-25 Published:2026-04-09

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摘要： 原制奶酪是以生乳为原料,经过发酵、凝乳、排乳清、成型、熟成等工艺制成的乳制品,具有极高的营养价值。由于我国原制奶酪产业化起步较晚,因此原制奶酪在我国市场仍有较大的发展空间。本文以原制奶酪为研究对象,系统综述其营养价值、分类及4 款代表性产品的工艺与研究现状,并分析当前整体的市场现状。在此基础上,对未来发展趋势进行展望,以期为原制奶酪的产业化发展提供参考。

关键词: 原制奶酪, 加工工艺, 切达, 哈罗米, 马苏里拉, 布里

Abstract: Original cheese is a dairy product made from raw milk through processes such as fermentation,curdling,draining of whey,shaping,and maturation. It is rich in nutritional value. Due to the relatively late start of the industrialization of original cheese in China,there is still considerable room for its development in the domestic market. This paper took original cheese as the research object,systematically reviewed its nutritional value,classification and the processing and research status of four representative products,and analyzed the current overall market situation. Based on this,it looked forward to future development trends,with the aim of providing reference for the industrialization development of original cheese.

Key words: original cheese, processing technology, Cheddar, Harami, Mozzarella, Brie

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