花生乳牛乳混合干酪的工艺研究  

Research on the Process of Peaunt Milk and Milk Mixed Cheese

作　　者：菅景颖[1] 张志胜[1] 李建磊[1] 

机构地区：[1]河北农业大学动物科技学院,保定071000

出　　处：《食品工业》2007年第2期37-38,41,共3页The Food Industry

摘　　要：对影响混合乳干酪凝乳效果的主要因素进行了研究,试验结果表明:当花生乳添加量为20%,发酵酸度为24°T,皱胃酶添加量为0．30%,CaCl_2添加量为0．06%时凝乳效果较好。The main factors affecting mixed-milk cheese coagulation effect were studied. The better coagulating effect was： When added peanut milk was 20%, fermented the acidity to 24°T, the amount of calf rennet added 0.30% and the amount of CaCl2 added 0.06%, the coagulating effect was better.

关 键 词：混合乳干酪 加工工艺 凝乳效果 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]