花生乳干酪加工工艺研究  

Reserch on 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,河北保定071000

出　　处：《食品科学》2007年第5期382-384,共3页Food Science

摘　　要：花生乳干酪是以部分花生乳代替牛乳制成的符合中国人口味的风味干酪。本试验对影响混合乳干酪凝乳效果的主要因素进行了研究,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。In this paper, the main factors affecting mixed-milk cheese coagulation effects were studied. The results showed that, when added peanut milk is 20%, acidity adjucted to 24^0 T, amount of calf rennet added 0.30% and amount of CaC12 added 0.06%, the coagataling effects are optimal.

关 键 词：混合乳干酪 加工工艺 凝乳效果 花生乳干酪 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]