研究了影响涂抹再制干酪产品性质的主要因素，通过对产品质构的TPA实验，最终确定了最佳的涂抹再制干酪的工艺参数。
The main factors that affect the texture of processed cheese spread were studied by TPA experiments. The textural properties of product at different circumstances were investigated.
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。
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.
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