【摘要】 试验以乳粉为原料,按比例调制成牛奶。经发酵,加热排除乳清使牛奶凝固制备奶酪。通过设定多种方案研究其凝固和排乳清效果,确定快速加工奶酪粒的方法。结果表明最优条件是:酸度为24°T,加入5 ml CaCl2,用1 mol/l HCl调pH值为4.8,65℃下加热25 min。此条件下生产的奶酪得率为20%左右,真空包装后保质期在常温下可达49 d。更多还原

【Abstract】 This experiment focuses on milk powder modulated into milk as raw material according to the proportion, cheese formed solidification by heating to exclude whey after fermentation. The best method was determined through setting various schemes of the solidification and whey draigage. The results showed: processing technology of cheese grain is acidity 24 ° T, 5 ml CaCl2, pH value 4.8 with 1 mol/l HCl, 65 ℃ heating 25 min. The cheese product rate is about 20%, and after vacuum packing it can been kept about 49 days in normal temperature.更多还原