不同因素对羊奶干酪出品率和乳成分回收率的影响  

Influences of Different Factors on Goat Cheese Yield and Recovery of Milk Composition

作　　者：李昌盛[1] 张富新[1] 邹鲤岭[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：《江苏农业学报》2009年第2期403-406,共4页Jiangsu Journal of Agricultural Sciences

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

摘　　要：以关中奶山羊奶为原料,探讨原料乳浓度、凝乳酶种类、杀菌条件、酸化条件和氯化钙添加量对羊奶干酪出品率和乳成分回收率的影响。结果表明,采用高浓度的原料乳,以羔羊皱胃酶为凝乳酶,经巴氏杀菌(63℃、30m in)后,酸化pH至6.4,并添加0.01%氯化钙时,羊奶干酪的出品率和乳成分回收率较高。The main factors affecting goat cheese yield and recovery of milk composition were evaluated using Guanzhong goat milk as material. The higher goat cheese yield and recovery of milk composition were achieved with higher concentration of raw milk, acidulated pH at 6. 4, kid rennet as milk-clotting enzyme, pasteurization, and 0. 01% CaCl2 addition,

关 键 词：羊奶干酪 出品率 回收率 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]