羊奶干酪出品率的优化  

Optimization of yield for goat cheese

作　　者：邹鲤岭[1] 张富新[1] 李昌盛[1] 昝林森[2] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062 [2]西北农林科技大学动物科技学院,陕西杨凌712100

出　　处：《食品工业科技》2008年第10期146-148,152,共4页Science and Technology of Food Industry

基　　金：国家“十一五”科技支撑计划奶业重大专项(2006BAD04A11)

摘　　要：以关中奶山羊所产的鲜羊奶为原料,采用二次回归正交旋转组合设计,对影响羊奶干酪出品率的凝乳酶添加量、酸化条件和氯化钙添加量进行优化,建立了各因子与羊奶干酪出品率关系的数学回归模型,得出最佳的工艺条件为:凝乳酶添加量7259SU,原料乳酸化pH6.4,氯化钙添加量0.03%,羊奶干酪出品率可达10.47%。Three factors affecting yield of goat cheese, rennet, acidulated condition and CaCl2, were investigated by dual quadratic rotary regression orthogonal design experiment using Guan Zhong dairy goat milk, and a mathematical model describing the relationship between the yield of goat cheese and technology parameters was developed. The optimum parameters of cheese processing were rennet addition 7259SU, acidulated pH 6.4 and CaCl2 addition 0.03%, and the yield was 10.47% in the optimum conditions.

关 键 词：羊奶干酪 出品率 优化条件 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]