发酵剂、氯化钙及凝乳酶添加量对白牦牛乳Mozzarella干酪质构的影响

以白牦牛乳为原料制作Mozzarella干酪,在单因素试验基础上采用Box-Behnken响应面法对发酵剂、CaCl_2、凝乳酶添加量进行优化,利用质构综合评分筛选最佳的工艺参数。结果表明,白牦牛乳Mozzarella干酪的最佳工艺参数为:发酵剂添加量0.24 g/L、CaCl_2添加量0.23 g/L、凝乳酶添加量0.04 g/L,此时白牦牛乳Mozzarella干酪质构综合评分为11.095,出品率为20.53%,感官评分为93.67。此工艺条件下制作的白牦牛乳Mozzarella干酪香味浓郁,质地均匀,软硬适度。

Effects of Addition Amounts of Fermentation Starter,Calcium Chloride and Rennet on Texture of Mozzarella Cheese of White Yak Milk

White yak milk was processed into Mozzarella cheese.On the basis of single extraction experiment,Box-Behnken response surface method was used to optimize the addition amounts of fermentation starter,calcium chloride and rennet.The comprehensive score of texture for selecting the optimum process parameters of Mozzarella cheese of white yak milk.The optimum process parameters were determined as follows:the comprehensive score of texture was 11.095,yield was 20.53% and sensory score was 93.76 of Mozzarella cheese of white yak milk when addition amounts of fermentation starter,calcium chloride and rennet were 0.24 g/L, 0.23 g/L and 0.04 g/L.With the optimal process parameters,the Mozzarella cheese of white yak milk tasted fine ,homogenous texture and suitable firmness.