| 霉菌成熟软质干酪工艺参数优化的研究 |
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| 引用本文： | 郑志强,赵征,魏玮,张金平. 霉菌成熟软质干酪工艺参数优化的研究[J]. 中国乳品工业, 2007, 35(6): 17-20 |
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| 作者姓名： | 郑志强 赵征 魏玮 张金平 |
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| 作者单位： | 天津科技大学食品工程与生物技术学院,天津,300457 |
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| 摘 要： | 对影响霉菌成熟软质干酪加工关键因素进行了研究。结果表明,发酵剂添加量为0.01%效果较好,CaCl2添加量为0.02%为宜,凝块切割大小为15mm3效果较好,装模pH值为5.4效果较好,加盐量为1.5%为宜,霉菌添加量为0.005%可得较好的产品品质。
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| 关 键 词： | 霉菌成熟 软质干酪 最佳工艺参数 |
| 文章编号： | 1001-2230（2007）06-0017-04 |
| 修稿时间： | 2006-08-27 |
Investigation of mold-ripened soft cheese processing technology |
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| ZHENG Zhi-qiang,ZHAO Zheng,WEI Wei,ZHANG Jin-ping. Investigation of mold-ripened soft cheese processing technology[J]. China Dairy Industry, 2007, 35(6): 17-20 |
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| Authors: | ZHENG Zhi-qiang ZHAO Zheng WEI Wei ZHANG Jin-ping |
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| Affiliation: | College of Food Engineering and Bio--technology, Tianjin University of Science and Technology, Tianjin 300457, China |
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| Abstract: | The key factors affecting mold-ripened soft cheese processing were studied through orthogonal experimental design. The optimized parameters included: starter dose 0.01%; CaCl2 in cheese milk 0.02%; cutting size of curd 15mm3; molding pH 5.4; salt content 1.5%; mold addition of 0.005%. |
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| Keywords: | mold-ripened soft cheese optimal processing parameters |
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