酸法生产干酪素主要工艺条件优化的研究

【摘要】 对影响酸法生产干酪素产率及品质的主要工艺条件进行了研究。结果表明,杀菌条件以高温短时杀菌效果较好;加酸终点pH为4.6;脱脂乳温度保持45℃;盐酸稀释比以1∶9为宜,烘干强度以50℃,3.5h为宜。更多还原

【Abstract】 In the paper, the main technological parameter affecting casein output rate and quality in the acid producing of casein were studied. The results showed that high temperature short time (HTST)sterilization was used the effect was better; the last pH value was 4.6; the skim milk temperature kept 45℃; HCl density 1:9 was better; dry strength was proper for 50℃ 3.5h.更多还原