新鲜花生牛乳软质干酪的研制  

Research of Fresh Soft Cheese Made of Milk and Peanut Protein

作　　者：李岩 于国萍[2] 王麟艳 

机构地区：[1]黑龙江龙丹乳业科技股份有限公司,哈尔滨150086 [2]东北农业大学,哈尔滨150020

出　　处：《中国奶牛》2013年第14期45-48,共4页China Dairy Cattle

摘　　要：以花生粉、牛乳为主要原料制作新鲜软质干酪,对新鲜软质干酪的工艺参数进行了优化。确定最优工艺参数:花生粉添加量为1.1%,发酵剂接种量为0.250dcu/L,氯化钙添加量为0.06%,凝乳酶添加量为150U/100g。This research is part of the defatted peanut flour, milk as the main raw materials to produce a fresh soft cheese. The fresh soft cheese process parameters were optimized. Determined parameters of the production process were： peanut protein amount 1.1%, starter conten 0,250dcu/L, CaC12 content 0.06 %, rennet content 150u/100g.

关 键 词：花生 牛乳 新鲜软质干酪 工艺 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]