【摘要】 凝乳酸度影响酪蛋白胶束中的钙含量,导致影响从原料奶到干酪的转移率。为了研究适合于水牛奶Mozzarella干酪生产的凝乳酸度,最大限度减少原料奶钙的损失,以凝乳酸度为试验考察因素、试验批次和不同干酪槽为辅助试验因素,设计3×3拉丁方试验方案,凝乳酸度设置pH值为6.40,6.20和6.00三个水平,研究其对原料奶中的钙转移到干酪的比率的影响。结果表明,采用pH值≥6.20的酸度凝乳,可以使干酪获得更高的钙转移率,而不影响其他主要化学成分的转移率及成品率。更多还原

【Abstract】 The content of calcium in the casein micelle was influenced by curd acidity, and consequently influence the transfer rate of the calcium from the buffalo milk to the cheese. In order to investigate the optimal curd acidity in buffalo Mozzarella production and to reduce the loss of calcium in the buffalo milk, the impact of the calcium ratio from the buffalo milk to the cheese was studied in this article.The experiment was designed as L3×3,the condition was as follows:The curd acidity as the main factor, experimental batches and different cheese groove as supplementary factors, curd acidity design at pH6.40, pH6.20, pH6.00 three levels.The results showed that curd acidity at pH≥6.20 the higher transfer rate of calcium was gained in cheese, without affecting the yield and the transfer rate of other major chemical constituents.更多还原