混合乳干酪凝胶强度影响因素的研究  

Studies on Gelatinous Strength of Mixed Milk

作　　者：张国农[1] 卢蓉蓉[1] 林金资[1] 

机构地区：[1]无锡轻工大学食品学院

出　　处：《中国乳品工业》1996年第5期6-8,共3页China Dairy Industry

摘　　要：通过混合乳凝胶强度影响因素的研究表明，ＣａＣｌ２浓度、ｐＨ值、豆乳含量及大豆蛋白质性质等对混合乳凝胶强度有显著影响。运用质构分析仪测定混合乳的凝胶强度，确定了混合乳干酪凝乳的操作参数。The study showed that Calcium chloride,pH value,soy milk content and soy protein properties have a marked influence upon the gelatinous strength of mixed-milk. Through the mixed-milk gelatinous strength was measured by material test machine,The practice parameters of the mixed-milk cheese were set up.

关 键 词：混合乳 凝胶强度 干酪 影响因素 乳制品 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]