【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。更多还原

【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℃.更多还原