羊奶干酪加工过程中酸度及乳成分变化规律的研究  

Studies on the change pattern of acidity and milk composition in the course of processing goat milk cheese

作　　者：孙超[1] 李建文[1] 

机构地区：[1]西北农林科技大学动物科学与动物医学学院,陕西杨陵712100

出　　处：《中国乳品工业》2000年第4期10-12,共3页China Dairy Industry

基　　金：陕西省农牧厅资助

摘　　要：以西农莎能奶山羊的新鲜奶为原料 ,添加EZALMA0 1 1乳酸发酵剂 ,研究羊奶干酪加工过程中酸度和乳成分变化规律 ,以及不同凝乳酶对它们的影响。结果表明 ,羊奶干酪加工过程中 ,酸度缓慢上升 ,而不同凝乳酶对酸度无显著影响 (P >0 .0 5) ;从鲜奶至消毒奶 ,乳成分基本不变 ;加发酵剂后 ,乳脂和乳蛋白基本不变 ,乳糖明显下降 ;加凝乳酶后各种乳成分显著下降 (P <0 .0 5)。Using xinong sanon goat's milk as raw material, with addition of EZAL MAOLL lactic acid starter, the change pattern in the acidity and milk composition were studied in the course of processing goats milk cheese, and different type of rennin effected on them. The results show:in the course of cheese processing acidity raised slowly, various rennin have not major influence on acidity (P>0.05) and milk composition were not variable from raw milk to sterilized milk. After addition of culture starter fat and protein did not vary, lactose decreased obviously, and after adding rennin milk compositon decreased notably(P<0.05)。

关 键 词：酸度 凝乳酸 发酵剂 乳成分 羊奶干酷 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]