This paper gave the formulation through sensory evaluation and spreadability and compared the effect of skim milk powder,soybean protein isolate,whey powder and butter on texture by TPA.

• 通过单因素实验,通过感官评定和涂抹性指标确定了涂抹型再制干酪的基本配方,并应用质地剖面分析(TPA)研究了脱脂乳粉、大豆分离蛋白、乳清粉和无水黄油对涂抹型再制干酪质地的影响。