| 甜鲜乳酪的研制 |
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| 引用本文： | 郭志钧,田三德,崔淑英.甜鲜乳酪的研制[J].西北轻工业学院学报,1992(2). |
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| 作者姓名： | 郭志钧 田三德 崔淑英 |
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| 作者单位： | 西北轻工业学院食品工程系，西北轻工业学院食品工程系，西北轻工业学院食品工程系 |
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| 摘 要： | 本文以新鲜牛乳、乳粉、白砂糖等为主要原料,经无菌处理,加入人工培养发酵剂——混合型酵母菌,在一定温度条件下发酵、凝乳制成了新鲜乳酪制品。对人工发酵剂的制备方法及培养条件的选择、甜鲜乳酪的生产工艺过程进行了研究、并对产品成份进行了分析。结果表明,采用本法完全可以生产一种营养丰富、风味独特的发酵乳制品。
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| 关 键 词： | 甜鲜乳酪 混合型酵母菌 发酵剂 凝乳 |
DEVELOPTNG OF THE FRESH MILK CASTN |
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| Guo Zhijun Tian Sande Cui Shuying.DEVELOPTNG OF THE FRESH MILK CASTN[J].Journal of Northwest University of Light Industry,1992(2). |
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| Authors: | Guo Zhijun Tian Sande Cui Shuying |
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| Affiliation: | Guo Zhijun Tian Sande Cui Shuying |
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| Abstract: | A fresh+ milk casin is produced by fermentation condensation and sterilization in a certain temperature in this paper. which composed of fresh milk, milk power,defined sugar etc.and mixed Sacchoromycete (a cultivated fermentation adjunct agent) is added in it,The preparation and cultivating conditions of fermentation adjunct agent,technological process and the composition of the milk casin is reserched and discussed.The result shows that a new type of fermented milk product with rich nutrition and special flavour can be manufactured by the process. |
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| Keywords: | fresh milk casin mixed sacchromycete fermentation adjunct condensed milk |
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