天然干酪凝乳工艺影响因素的研究  

Study of Influence Factors on the Milk Curd of Natural Cheese

作　　者：曾剑超[1] 刘刚[1] 姜慧燕[1] 

机构地区：[1]西华大学生物工程学院,四川成都610039

出　　处：《乳业科学与技术》2008年第1期12-13,27,共3页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

摘　　要：天然干酪作为一种营养价值极高且极易被消化吸收的绿色食品,在我国已具有了很好的市场发展前景。本文对影响天然干酪产率和品质的关键工艺——凝乳进行了研究。选取凝乳酶添加量、酸度、CaCl2量和凝乳温度为四个影响因素进行正交试验,以乳清中蛋白质、脂肪的残留量为指标,优选凝乳条件。最后综合凝乳时间、乳清中蛋白质和脂肪的残留量这三个指标,得出凝乳的最佳工艺组合:凝乳温度35℃、酸度18°T、CaCl2添加量0.02%、凝乳酶添加量0.006%。As a wholesome and digestible green food, the natural cheese has a relatively strong market potential in our country. This study is mainly about the critical parameters which are very important to the curd of cheese making and the parameters include the amount of coagulant, acidity, the amount of CaCl2 and the temperature of curding. An experiment was designed to optimize the key parameters of milk curd. The results indicated that the best combination was: 0.004%, 18 °T, 0.02%, 35 ℃ for the preserving of pr...

关 键 词：天然干酪 凝乳 乳清 蛋白质 脂肪 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]