特色奶酪加工工艺的研究  

The Processing of Characteristic Cheese

作　　者：李星科[1] 林波[1] 王令建[1] 王东[1] 邓艳[1] 李开雄[1] 

机构地区：[1]新疆石河子大学食品学院,新疆石河子832003

出　　处：《乳业科学与技术》2006年第6期279-281,共3页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：石河子大学重大科技攻关专项(项目编号:ZDGG200505)。

摘　　要：本文对新疆特色奶酪加工工艺进行了初步的研究,并对其营养成分进行了简单分析。实验表明牛乳在添加发酵剂量为4%,42℃发酵9h时奶酪产品质量和口感较好,最后测定产品的蛋白质含量为20.4%,脂肪含量为33.36%,研究结果为进一步研制开发新疆民族乳制品奠定了基础。This paper investigated the processing procedure of XinJiang characteristic cheese and the nutritive value, When the starter culture was added 4%. 42℃ for 9 hours, the cheese tastes good, The results indicated that protein in cheese sample was 20.4%, fat was 33.36%, the results can be the basis for further developing of xinjiang milk products in future.

关 键 词：奶酪 加工工艺 营养成分 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]