【摘要】 利用从干酪和干酪发酵剂中筛选得到的两株乳酸菌[植物乳杆菌和乳酸链球菌(5∶1)]为发酵剂,制作半硬质干酪,通过测定干酪在成熟过程中的性能指标,研究发酵剂添加量对干酪品质的影响,以确定发酵剂的最佳添加量。结果表明:发酵剂的最佳添加量为5%。更多还原

【Abstract】 Two strains(L. plantarum and Streptococcus lactic., 5∶1) were isolated from cheese and cheese starters, which were used as start cultures to make semi-hard cheese. In order to make sure what addition amount of starter is best. The influence of start culture on cheese was researched by mensurating the quality index of cheese which is in the maturation process. The result indicates: the optimal addition amount of starter is determined to be 5%.更多还原