影响新鲜软质干酪品质的因素研究  

Effects of several factors on quality of fresh cheese

作　　者：翟硕莉[1] 田洪涛[1] 吴蕊[1] 李宁[1] 马乐辉[1] 

机构地区：[1]河北农业大学食品科技学院

出　　处：《中国乳品工业》2007年第11期19-21,共3页China Dairy Industry

基　　金：河北省"十五"科技攻关专项专题:优良菌种选育及高效发酵剂的研制(编号03220171D)

摘　　要：对影响新鲜软质干酪加工的主要因素进行了研究,通过研究新鲜软质干酪加工过程中发酵剂菌种配比、凝乳酶添加量、加热终温度,确定干酪的工艺流程及最佳工艺参数。结果表明,原料乳中添加发酵剂(乳脂链球菌︰嗜热链球菌)比例为8∶1,凝乳酶添加量为0.01 mL(每100 L乳中),加热终温度为55℃为宜,可得到产率较高,口感良好的新鲜软质干酪。To study the the primary factors that affect manufacturing technology of fresh cheese.We researched three factors on the process of cheese inclouding starters agent combination,addition amount of rennet and the final heating temperature, the technological scheme and the optimum technological parameters were determined. The results show that the optimum mixed starters was 8：1, addition amount of rennet was 1% of activity unit and the optimal final heating temperature was 55 ℃.

关 键 词：新鲜软质干酪 加工工艺 产率 发酵剂 凝乳酶 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]