【摘要】 本实验通过对酶法生产新鲜干酪的工艺参数进行研究,分析了酸度、CaCl2添加量、酶添加比例、凝乳温度等因素对凝乳效果、产率及品质等的影响。结果表明,酸度为28°T,CaCl2添加量为0.02%,酶添加比例为0.04%,凝乳温度为35℃时可得到较佳的效果。更多还原

【Abstract】 In this experiment, the main technological parameters of fresh cheese processing technology were studied. Single factor experiment method was used to study the effect of milk acidity, CaCl2 concentration, enzyme proportion on clabber effect, output rate and cheese quality. The results showed that the best result reached when milk acidity was 28°T, CaCl2 concentration at 0.02%, chymosin concentration at 0.04% and clabber temperature at 35 ℃.更多还原