影响Cream Cheese品质的因素研究  

Effects of Several Factors on Quality of Cream Cheese

作　　者：田晓宇[1] 支潇[1] 田芬[1] 霍贵成[1] 杨丽杰[1] 

机构地区：[1]东北农业大学乳品科学教育部重点实验室,哈尔滨150030

出　　处：《食品工业》2012年第12期40-43,共4页The Food Industry

基　　金：东北农业大学生物乳制品理论与技术创新团队项目(CXT007)

摘　　要：对影响cream cheese加工的关键工艺参数进行了研究,通过研究其加工过程中发酵剂菌种配比、原料乳标准化脂肪含量、凝块切割大小,确定奶油干酪的最佳工艺流程及参数。结果表明,当原料乳中添加发酵剂(乳酸乳球菌︰嗜热链球菌︰保加利亚乳杆菌)比例为8︰1︰1、原料乳标准化脂肪含量在12%、凝块切割大小为10 mm时,cream cheese性状达到最佳,可得到产率较高,口感良好的干酪。Studied the primary factors that affect manufacturing technology of cream cheese. Researched 3 factors on the process of cheese inclouding starters agent combination, the fat content in cheese milk, size of curd. The technological scheme and the optimum technological parameters were determined. The results showed that the optimum mixed starters was 8 ： 1 ： 1, the fat content in cheese milk was 12%, curd size was 10 mm.

关 键 词：奶油干酪 发酵剂 产率 感官评价 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]