帕马森干酪加工工艺对产品品质的影响

对影响帕马森奶酪感官评价和得率的凝乳酶、预酸化pH值、热烫温度和时间等因素进行了单因素实验,并在此基础上进行4因素3水平的正交实验。结果表明:预酸化pH值为6.3,凝乳酶添加量为50 g/t,CaCl2添加量为180 g/t,凝乳切割边长4 mm,热烫温度55℃,静止酸化时间50 min,产品品质和得率最佳。

Effect of parmason cheese processing technology on product quality

Abroad, the research of cheese is very mature, but there are relatively few reports on super-hard Parmeson cheese, and the research on super-hard cheese in China is relatively blank. Therefore, the discussion on the processing technology of super-hard cheese will undoubtedly promote the development of cheese processing industry in China. The factors of affecting sensory evaluation and yield of Parmason cheese, such as chymosin, pre-acidified pH, Blanching Temperature and time, were studied by single factor experiment. On this basis, orthogonal experiments of four factors and three levels were carried out. The results were as follows: pre-acidified pH6.3, chymosin 50 g/t, CaCl2 180 g/t, cut edge length 4 mm, Blanching temperature 55 ℃, acidification time 50 min, product quality and yield are the best.