3种发酵剂在羊奶干酪生产中应用效果的研究  

Application Effects of Three Ferments in Goat Cheese Production

作　　者：任娟[1] 张富新[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：《江苏农业学报》2010年第3期613-616,共4页Jiangsu Journal of Agricultural Sciences

基　　金：农业部公益性行业(农业)科研专项--奶山羊良种繁育及产业化技术建设(3-45)

摘　　要：以关中奶山羊奶为原料,用嗜温发酵剂、嗜热发酵剂和混合发酵剂分别生产羊奶干酪,探讨3种发酵剂对羊奶干酪产酸速率、凝乳特性、干酪出品率及成熟期间品质的影响。研究结果表明,3种发酵剂对羊奶干酪生产中产酸速率、凝乳特性、干酪出品率和最终品质有较大影响,其中混合发酵剂处理产酸速度较快,凝乳特性较好,干酪出品率和品质较高,适合在羊奶干酪生产中应用。The mesophilic ferment,thermophilic ferment and the mixture of both were applied in goat cheeses production,respectively,in order to study the application effect of three ferments on acid producing rate,curd characteristics,cheese yield and quality.Three ferments had significant influence on cheeses production.Compared with the other two ferments,the mixed ferment treatment had faster acid producing rate,better curd characteristics,higher cheese yield and quality.The mixed ferment was suitable for goat cheese production.

关 键 词：发酵剂 羊奶干酪 凝乳特性 出品率 品质 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]