| 不同因素对羊奶干酪出品率的影响 |
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| 引用本文： | 张富新.不同因素对羊奶干酪出品率的影响[J].食品工业科技,2002,23(6):52-54. |
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| 作者姓名： | 张富新 |
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| 作者单位： | 陕西师范大学食品工程系,西安,710062 |
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| 基金项目： | 陕西省自然科学基金资助项目。 |
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| 摘 要： | 对影响羊奶干酪出品率主要因素进行了研究。结果表明,原料乳浓度越大,羊奶干酪出品率越高;杀菌条件以巴氏杀菌或高温短时杀菌效果较好;CaCl2添加量以0.02%～0.03%为宜;用犊牛皱胃酶或羔羊皱胃酶为凝乳酶,羊奶干酪的出品率最高。
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| 关 键 词： | 羊奶干酪 出品率 凝乳酶 |
| 文章编号： | 1002-0306(2002)06-0052-03 |
| 修稿时间： | 2001年12月14 |
Influences of different factors on goat cheese product yield |
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| Zhang Fuxin.Influences of different factors on goat cheese product yield[J].Science and Technology of Food Industry,2002,23(6):52-54. |
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| Authors: | Zhang Fuxin |
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| Affiliation: | Zhang Fuxin |
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| Abstract: | In the paper the main factors affecting g oat cheese product yield were studied.The results showed that the hig her raw milk concentration was,the hig her g oat cheese product yield was;when pasteurization or hig h temperature short time (HTST)sterilization was used the effect was better;the optimal amount of CaCl 2 added to raw milk was 0.02-0.03%;the g oat cheese product yield was hig hest using calf rennet or kid rennet as milk-clotting enzymes. |
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| Keywords: | goat cheese product yield milk -clotting enzymes |
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