| 混合乳干酪凝胶强度影响因素的研究 |
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| 引用本文： | 张国农,卢蓉蓉.混合乳干酪凝胶强度影响因素的研究[J].中国乳品工业,1996,24(5):6-8. |
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| 作者姓名： | 张国农 卢蓉蓉 |
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| 作者单位： | 无锡轻工大学食品学院 |
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| 摘 要： | 通过混合乳凝胶强度影响因素的研究表明，ＣａＣｌ２浓度，ＰＨ值，豆乳含量大豆蛋白质性质等对混合乳胶强主有显著影响，运用质构分析仪测定混合乳的凝胸强度，确定了混合乳干酪凝乳的操作参数。
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| 关 键 词： | 混合乳 凝胶强度 干酪 影响因素 乳制品 |
Studies on Gelatinous Strength of Mixed Milk |
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| Zhang Guonong, Lu Rongrong, Lin Jinzi.Studies on Gelatinous Strength of Mixed Milk[J].China Dairy Industry,1996,24(5):6-8. |
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| Authors: | Zhang Guonong Lu Rongrong Lin Jinzi |
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| Abstract: | The study showed that Calcium chloride,pH value,soy milk content and soy protein properties have a marked influence upon the gelatinous strength of mixed-milk. Through the mixed-milk gelatinous strength was measured by material test machine,The practice parameters of the mixed-milk cheese were set up. |
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| Keywords: | Mixed-milk Gelatinous strength Mixed-milk cheese |
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