【摘要】 为确定米黑毛霉凝乳酶制作切达干酪的最佳工艺条件,以感官评分和出品率为响应值,在单因素试验的基础上,采用响应面法对主要工艺参数进行了优化。试验得到的米黑毛霉凝乳酶制作切达干酪的最佳工艺参数为:酶添加量为2900.38SU/L、凝乳pH为6.2、CaCl₂添加量为0.04%、凝乳温度为34℃、发酵剂添加量为0.14%;在此条件下,干酪感官评分为（95.2±0.34）,试验结果与预测值接近,证明模型拟合程度较好。更多还原

【Abstract】 In order to determine the optimal processing parameters for hard cheese using chymosin from Mucor miehe, the response surface methodology（RSM） was used to optimize the main technological parameters, using sensory evaluation and yield as response value. The optimal processing parameters was obtained as follows:the addition of chymosin was 2900.38SU/L, the curd pH was 6.2, the addition of CaCl₂ was 0.04%, the curd temperature was 34℃,the addition of starter culture was 0.14%. Under these conditions, the sensory score of cheese was（95.2±0.34）. The model turned out to be with good fitting degree.更多还原