不同切割pH值对新鲜软质干酪产率及品质的影响  

Influence of Cutting pH Value on the Quality of Fresh Soft Cheese

作　　者：唐民民 刘伟 

机构地区：[1]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》2013年第1期37-39,共3页China Dairy Cattle

摘　　要：新鲜软质干酪是干酪家族中非常重要的一员,属于酸凝干酪。不同切割pH值对新鲜软质干酪的品质产生显著的影响。本试验研究了不同切割pH值对新鲜软质干酪产率、感官及乳清OD值的影响。结果表明,切割pH值为4.6时制备的干酪样品产率最大,酸甜适口、口感最佳,且乳清OD值最小。Fresh soft cheese was one of the important cheeses, which was a kind of acid-curd cheeses. Different cutting pH Value could remarkably change the quality of fresh soft cheese. The influence of cutting pH Value on the yield, the OD value of whey and the sensory quality of flesh sol1 cheese were researched. The results showed that the highest yield, the optimum sensory quality and the lowest OD value of whey were obtained when cutting pH Value was 4.6.

关 键 词：切割pH值 新鲜软质干酪 品质 影响 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]