干酪在欧美等发达国家为最主要的乳制品,已形成了庞大的产业和独特的干酪文化。 干酪在中国尚处于起步阶段,干酪的文化市场及消费市场亦正在培育之中。随着西方饮食文化逐渐渗入,中国奶业的高速发展以及乳制品生产结构调整的需要,干酪已成为中国乳品产业研究开发的热点及新的消费增长点,这说明中国已经聚集了启动干酪产业的市场能量和文化能量,尽快将干酪食品及干酪文化全面准确地引入中国具有非常重要的意义。 本书内容包括干酪的概论、欧美主要传统干酪品种介绍、澳大利亚干酪的特点、中国干酪的历史及发展、日本干酪市场的特点、干酪的主要用途、干酪日常食用方法、干酪的营养与健康等,主要介绍了干酪的起源、分类、生产方法、各国主要干酪品种及文化、干酪生产与贸易等,并附有大量精美图片。 本书内容丰富,图文并茂,集专业性、趣味性及实用性于一体,有利于从事干酪研究和生产的专业人员及普通消费者全面了解世界干酪的种类、生产技术、发展概况及丰富多彩的干酪文化;同时为从事干酪贸易的人员提供参考。 本书写在第二届澳中乳品大会开幕之前,希望本书的出版能使会议内容更加丰富,使多年来保持良好的中澳乳品贸易关系有新的发展,同时也希望能对中国干酪的生产、消费市场及干酪文化的培育起到积极的作用。 由于本书编写时间紧迫,错误疏漏之处在所难免,许多内容还有待于进一步完善。我们真诚地希望广大读者和有关专家提出宝贵的批评和建议,以使本书更趋完善。董暮萤 澳士佳乳业集团公司总裁,澳中乳品学会会长 任发政 中国农业大学食品科学与营养工程学院教授、博士生导师 Preface In western developed countries such as Europe and America, Cheese has been formed a huge industry and unique cultureIn China Cheese it is still in the stage of start-up, and the markets of cheese consumption and culture still need time to get matureWith the introduction of western dietetic culture to China and the needs of development of Chinese dairy industry, and adjustment of dairy products, cheese has become a hotspot of the research and development, and an increasing spot of consumption, and this suggests that the energy of cheese market and culture has been accumulated enough to launch a revolution of Chinese cheese industryHere lies in the significance of introducing cheese products and culture to China completely and exactly The book consists of such sections as below: an overview of cheese, in~troductions of traditional cheese catalogues of Europe and America, characteristics of Australian cheese, characteristics of Japanese cheese market, cheese in China, bulk consumption of cheese, some useful knowledge of consumption and enjoying cheese in daily life, the relationship between cheese and health etcThe topics mainly focus on the origin, type and manufacture of cheese, the brief cheese types and cultures of many different countries, cheese production and trade in the worldAlso a large number of beautiful pictures of cheeses and cheese tools are provided in this book The book has a complex character of specialty, interest and practicability for its abundant contents and picturesIt is suitable for cheese professionals as well as general public to find out the various useful knowledge and colourful culture of world cheese, and offers reference for the stuff in cheese trading Appreciation of World Cheese Culture was published as a gift to the 2nd Australia-China Dairy Conference & ExhibitionWe really hope it will make the conference more rich in the content and bring a new development of the trade between Australia and China, we also hope it will take a active effect in stimulating the production and the consumption of cheese, and the growth of cheese culture in China The book is far from satisfaction for some avoidless mistakes and careless omissions due to the lack of timeAny criticisms and suggestions from readers are welcomed for the improvement and perfection of this bookMYDong FZRenEditor’s Profile MYDong Managing Director, Yosica Dairy Group Pty Ltd President, Australia China Dairy Institute FZRen Doctor and Professor, College of Food Science and Nutritional Engineering, China Agricultural University
干酪是世界上最古老的乳制品之一。不同的国家、不同的民族都有其独特的干酪品种,其历史起源、制作方法、风味特征及消费方法等各不相同,从而形成了丰富多彩的干酪文化。本书详尽介绍了世界各国干酪的种类及制作方法,描述了干酪的种类及制作方法,描述了干酪的营养及大宗干酪的消费途径,并分析了澳大利亚、日本以及中国的干酪市场状况与发展趋势,同时也提供了一些在干酪选购、食用、包装、储藏及鉴赏方面的知识。本书内容丰富,图文并茂,集专业性、趣味性及实用性于一体。为了便于中外干酪文化交流,本书采用了中英文对照的形式。
目 录 第1部分 概论/OVERVIEW1 11 干酪的起源和定义/Definition of Cheese and Origin of Cheese2 12 干酪的制作/How Cheese Is Made2 121 阶段1/Stage 14 1211 步骤1/Step 14 1212 步骤2/Step 24 1213 步骤3/Step 36 122 阶段 2/Stage 26 1221 步骤1/Step 16 1222 步骤2/Step 26 1223 步骤3/Step 36 123 阶段 3/Stage 38 13 干酪的类型/Cheese Type10 131 天然干酪/Natural Cheese10 1311 新鲜的干酪/Fresh Cheese10 1312 硬质干酪/Hard Cheese10 1313 半硬质干酪/Semi-Hard Cheese10 1314 白霉干酪/White Mould Cheese12 1315 蓝纹干酪/Blue Cheese12 1316 清洗干酪/Washed Cheese14 1317 切福瑞干酪/Chèvre Cheese14 132 再制干酪/Processed Cheese14 1321 再制干酪的产品形式/Processed Cheese Varieties16 1322 主要应用/Key Applications16 1323 再制干酪加工过程/Manufacturing Process16 14 世界干酪贸易/World Cheese Trade18第2部分 世界干酪的种类/WORLD CHEESE CATALOGUE23 21 欧洲/Europe24 211 法国/France24 2111 Aisy Cendre24 2112 Aromes Au Gene De Marc26 2113 Banon26 2114 Beaufort (AOC) 26 2115 Bleu Des Causses28 2116 Bleu De Laqueuille28 2117 Bleu Du Haut Jura30 2118 Boursin30 2119 诺曼底卡门贝尔干酪/Camembert De Normandie32 21110 法国硬干酪/Cantal Cheese32 21111 Chabichou Du Poitou (AOC) 32 21112 Comte (AOC) 34 21113 Crottin De Chavignol(AOC) 34 21114 Dauphin36 21115 Figue36 21116 Fromge Corse36 21117 Le Brin38 21118 Le Roule38 21119 Livarot (AOC) 40 21120 Morbier40 21121 Munster42 21122 Neufchatel42 21123 Raclette44 21124 Reblochon44 21125 罗奎福特干酪/Roquefort46 21126 Sainte-Maure De Touraine46 21127 Saint-Nectaire (AOC) 48 21128 Salers (AOC) 48 21129 Selles-Sur-Cher (AOC) 50 21130 Tomme De Savoie52 21131 Valencay52 212 意大利/Italy54 2121 Asiago (DOC) 54 2122 Bel Paese56 2123 Caciocavallo56 2124 Fontina58 2125 Gorgonzola58 2126 Grana Padano60 2127 Mascarpone60 2128 莫扎瑞拉干酪/Mozzarella62 2129 Parmigiano Reggiano62 21210 Pecorino Romano64 21211 波罗伏洛干酪/Provolone66 21212 意大利乳清干酪/Ricotta66 213 英国/UK68 2131 Blue Vinney68 2132 切达干酪/Cheddar70 2133 柴郡干酪/Cheshire70 2134 德贝干酪/Derby72 2135 Double Gloucester74 2136 Hereford Hop74 2137 兰开夏干酪/Lancashire74 2138 Malvern76 2139 红色莱斯特干酪/Red Leicester76 21310 Sage Derby78 21311 萨罗普蓝纹干酪/Shropshire Blue78 21312 斯第尔顿干酪/Stilton78 21313 温斯利代干酪/Wensleydale80 21314 白色斯第尔顿干酪/White Stilton82 214 荷兰/The Netherlands82 2141 伊顿干酪/Edam82 2142 高达干酪/Gouda84 2143 莱顿干酪/Leyden86 2144 Maasdam86 215 丹麦/Denmark88 2151 Blue Castello88 2152 Danbo88 2153 丹麦蓝纹干酪/Danish Blue88 2154 Esrom90 2155 Havarti90 2156 Maribo92 2157 Samso92 216 德国/Germany92 2161 Allgauer Emmentaler94 2162 Bavarian Bergkase94 2163 Bruder Basil94 2164 Cambazola96 2165 林堡干酪/Limburger96 2166 夸克干酪/Quark96 2167 太尔西特干酪/Tilsit98 217 瑞士/Switzerland98 2171 Appenzeller100 2172 艾门塔尔干酪/Emmental102 2173 Gruyere102 2174 绿干酪/Sapsago102 2175 Sbrinz104 2176 Vacherin Mont d’Or104 218 希腊/Greek106 2181 希腊羊乳酪/Feta106 2182 Graviera108 2183 Kaseri108 2184 Kefalotyri110 2185 Manouri110 2186 Xynotyro112 219 西班牙/Spain112 2191 Cabrales114 2192 Garrotxa114 2193 Mahon116 2194 Manchego116 2195 Queso Iberico118 2196 Roncal118 2197 Tronchon120 2110 比利时/Belgium120 21101 Herve122 21102 Maredsous122 21103 Passendale122 21104 Remedou124 2111 土耳其/Turkey124 21111 Beyaz Peynir124 21112 Mihalic Peynir126 2112 挪威/Norway126 21121 挪威青霉干酪/Gammelost126 21122 挪威羊奶干酪/Gjetost128 21123 Jarlsberg128 21124 Ridder128 2113 塞浦路斯/Cyprus130 Halloumi132 22 北美洲/North America134 221 美国/US134 2211 Capriole Banon136 2212 Coach Farm Cheeses136 2213 奶油干酪/Cream Cheese138 2214 Crowley138 2215 Grafton Village Cheese140 2216 Idaho Goatster140 2217 Maytag Blue140 2218 Monterey Jack142 2219 Muenster142 22110 Plymouth Cheese144 22111 Sea Stars Goat Cheese144 22112 Tillamook Cheddar144 22113 Yerba Santa Goat Dairy146 222 加拿大/Canada146 2221 Oka146 2222 Canadian Goat Cheeses148 23 大洋洲/Oceania148 231 澳大利亚/Australia148 2311 Gippsland Blue148 2312 Heidi Gruyere150 2313 Jindi Brie干酪/Jindi Brie150 2314 凯勒维拉干酪/Kervella Affine152 2315 岛王法国布里白干酪/King Island Cape Wickham Brie152 2316 黄金河干酪/King River Gold152 2317 梅雷迪思蓝纹干酪/Meredith Blue154 2318 Polkolbin154 2319 皮安盖娜切达干酪/Pyengana Cheddar154 23110 塔斯马尼亚州高地干酪/Tasmania Highland Chèvre Log156 23111 蒂姆布里干酪/Timboon Brie156 23112 Tomme De Chèvre156 23113 Washed Rind158 23114 Woodside Cabecou158 232 新西兰/New Zealand160 2321 艾尔谷犬干酪/Airedale160 2322 Barry’s Bay Cheddar160 2323 Evansdale Farmhouse Brie162 2324 四香草高达干酪/Four Herb Gouda162 2325 Jubilee Blue162 2326 Kikorangi164 2327 马荷陈酿高达干酪/Mahoe Aged Gouda164 2328 Meyer Vintage Gouda164 2329 Port Nicholson166 23210 Waimata Farmhouse Blue166 23211 Whitestone Farmhouse166 24 亚洲/Asia168 241 蒙古/Mongolia168 242 中国传统干酪/Chinese Traditional Cheese168 2421 蒙古族奶酪制品/Cheese Products of Mongolia168 2422 哈萨克族的奶豆腐和奶疙瘩/Milk Tofu and Milk Granule of Kazakstan170 2423 乳扇/Milk Fan170 2424 藏族曲拉/Qula of Tibetan172 2425 水牛乳干酪/Chinese Buffalo Cheese172 2426 宫廷奶酪/Royal Cheese174第3部分 澳大利亚干酪的特点/CHARACTERISTICS OF AUSTRALIAN CHEESE177 31 澳大利亚干酪的发展史/History of Australian Cheese178 32 澳大利亚干酪的生产/Production of Australia Cheese178 33 澳大利亚干酪的消费/Consumption of Australia Cheese180 34 澳大利亚干酪的销售/Sales of Australia Cheese180 35 澳大利亚干酪的进口和出口/Import & Export of Australia Cheese180 36 怎样制造澳大利亚干酪/How Australian Cheese Is Made182 37 一些澳大利亚干酪的主要组成成分/Proximate Composition of Some Australian Cheeses184第4部分 中国干酪的发展与市场/DEVELOPMENT AND MARKET OF CHEESE IN CHINA189 41 中国干酪的发展史/History of Chinese Cheese190 42 中国干酪的研究进展/R & D of Cheeses in China192 421 中国干酪的发展/Development of Cheeses in China192 422 中国干酪的研究/Research of Cheeses in China194 43 中国干酪的生产/Production of Cheese in China196 44 中国干酪的消费/Consumption of Cheese in China198第5部分 日本干酪市场的特点/CHARACTERISTICS OF JAPANESE CHEESE MARKET207 51 为零售而进口欧洲干酪/Import European Cheese for Retail212 52 为制作再制干酪而进口干酪/For Making Processed Cheese212 53 为进一步加工而进口/For Import Processing212 54 开发适合日本人口味和消费习惯的日本干酪/Develop Japanese Cheese Suitable for Japanes
ISBN:7-5025-6189-7
语种:中文
开本:16
出版时间:2004-11-15
装帧:平装
页数:324