几个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,河北保定071000

出　　处：《食品与发酵工业》2007年第9期161-163,共3页Food and Fermentation Industries

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(No.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/100L牛乳,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 primary factors that affect manufacturing technology of fresh cheese, we researched three factors of cheese processing including starter 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 ratio of starter 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 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]