乳固形物浓度对新鲜软质干酪凝乳效果的影响  

Influence of Concentration of Total Solids in Skim Milk on Fresh Soft Cheese Quality and Curd

作　　者：颜敏茹[1,2] 唐民民 

机构地区：[1]东北农业大学食品学院,哈尔滨150086 [2]黑龙江龙丹乳业科技股份有限公司,哈尔滨150086

出　　处：《中国奶牛》2010年第12期56-58,共3页China Dairy Cattle

摘　　要：本研究以脱脂牛奶为原料制成的非成熟型新鲜软质干酪,其风味柔和、清淡,易被我国消费者接受;同时对乳固形物浓度对新鲜软质干酪凝乳效果及干酪品质的影响进行了研究,结果表明,随着乳固形物浓度的增加,凝乳时间延长,干酪口感粗糙变硬,乳清OD500值先降后升。The fresh soft cheese studied in this paper is an unripened,mildly acid cheese,made from skim milk.The cheese should be easily accepted by consumers in our country.This paper studied the influence of addition increase of total solids in skim milk affecting fresh soft cheese quality and curd.The results of one factor experiment showed that with increase of total solids in skim milk,coagulation time prolonged,and the OD500 value of whey decreased followed increasd;the higher total solids in skim milk had an adverse impact on appearnce of cheese curd.

关 键 词：新鲜软质干酪 乳固形物浓度 凝乳效果 

分 类 号：TS252.59[轻工技术与工程—农产品加工及贮藏工程]