| 青海特色牦牛乳加工意式马背奶酪工艺研究 |
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| 引用本文： | 冶成君,张雁平,马国壁,毛学荣.青海特色牦牛乳加工意式马背奶酪工艺研究[J].食品与机械,2012,28(2):199-201. |
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| 作者姓名： | 冶成君 张雁平 马国壁 毛学荣 |
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| 作者单位： | 青海省畜牧兽医科学院,青海西宁,810016 |
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| 基金项目： | 国家农业科技成果转化项目 |
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| 摘 要： | 以青海特色牦牛乳为原料乳,对意大利马背奶酪的加工工艺进行研究。结果表明,当菌种接种量为0.02%、热缩速率为2min/℃、堆酿pH值为5.1、热烫拉伸温度为70～75℃时,可制成品质较好的牦牛乳意式马背奶酪。
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| 关 键 词： | 牦牛乳 奶酪 嗜热链球菌 保加利亚乳杆菌 堆酿 |
Study on Italian caciocavallo processing technology by Qinghai yak milk |
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| YE Cheng-jun
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ZHANG Yan-ping
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MA Guo-bi
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MAO Xue-rong.Study on Italian caciocavallo processing technology by Qinghai yak milk[J].Food and Machinery,2012,28(2):199-201. |
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| Authors: | YE Cheng-jun ZHANG Yan-ping MA Guo-bi MAO Xue-rong |
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| Affiliation: | (Qinghai Academy of Animal and Veterinary Sciences,Xining,Qinghai 810016,China) |
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| Abstract: | Taking Qinghai yak milk as raw milk,the processing technology was studied of Italian Caciocavallo cheese.The result showed that culture starter adding 0.02%,heating rate 2 min/℃,Cheddar pH 5.1,stretching temperature 70～ 75 ℃,and good quality of Italian-style yak milk Caciocavallo cheese was gotten. |
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| Keywords: | yak milk cheese L bulgaricus Str themophilus accumulation |
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