| 几个影响新鲜软质干酪品质的因素研究 |
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| 引用本文： | 翟硕莉,田洪涛,吴蕊,李宁,马乐辉.几个影响新鲜软质干酪品质的因素研究[J].食品与发酵工业,2007,33(9):161-163. |
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| 作者姓名： | 翟硕莉 田洪涛 吴蕊 李宁 马乐辉 |
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| 作者单位： | 河北农业大学食品科技学院,河北保定,071000 |
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| 摘 要： | 对影响新鲜软质干酪加工的主要因素进行了研究,通过研究新鲜软质干酪加工过程中发酵剂菌种配比、凝乳酶添加量、加热终温度,确定干酪的工艺流程及工艺参数。结果表明,原料乳中添加发酵剂(乳脂链球菌:嗜热链球菌)比例为8∶1,凝乳酶添加量为0.01 mL/100L牛乳,加热终温度为55℃为宜,可得到产率较高,口感良好的新鲜软质干酪。
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| 关 键 词： | 新鲜软质干酪 加工工艺 发酵剂 凝乳酶 |
| 收稿时间： | 2007-04-11 |
| 修稿时间： | 2007年4月11日 |
Effects of Several Factors on Quality of Fresh Cheese |
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| Zhai Shuoli,Tian Hongtao,Wu Rui,Li Ning,Ma Lehui.Effects of Several Factors on Quality of Fresh Cheese[J].Food and Fermentation Industries,2007,33(9):161-163. |
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| Authors: | Zhai Shuoli Tian Hongtao Wu Rui Li Ning Ma Lehui |
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| Abstract: | To study the primary-factors that affect manufacturing technology of fresh cheese.We re- searched three factors of cheese processing including starter agent combination,addition amount of rennet and the final heating temperature.The technological scheme and the optimum technological parameters were determined.The results show that the optimum mixed ratio of starter was 8:1,addition amount of rennet was 1% of activity unit and the optimal final heating temperature was 55℃. |
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| Keywords: | fresh cheese process techniques starter rennet |
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