不同因素对羊奶干酪出品率和感官品质的影响  

Influences of Different Factors on Yield and Sensory Quality of Goat Cheese

作　　者：李昌盛[1] 邹鲤岭[1] 

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

出　　处：《乳业科学与技术》2008年第6期269-272,共4页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

摘　　要：为提高羊奶干酪的出品率和感官品质,以关中奶山羊奶为原料,研究了原料乳浓度、凝乳酶、杀菌条件、酸化条件和氯化钙对羊奶干酪出品率和感官品质的影响。结果表明,原料乳浓度较高,凝乳酶选用羔羊凝乳酶,杀菌条件63℃,30min,酸化pH6.4,氯化钙添加量0.01%-0.02%时干酪出品率较高、感官品质较好。The main factors affecting goat cheese yield and recovery of milk composition were evaluated using Guanzhong goat milk as material. The results showed that the higher goat cheese yield and sensory quality were achieved by using raw milk kid rennet as milk-clotting enzymes, processing of of higher concentration and acidulated pH at 6.40, pasteurization and adding 0.01%-0.02% CaCl2.

关 键 词：羊奶干酪 出品率 感官品质 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]