菲达干酪的配方设计与工艺研究  

Study on the Formula and Production of the Feta Cheese

作　　者：崔惠玲[1] 

机构地区：[1]漯河职业技术学院食品工程系

出　　处：《食品工业》2013年第9期78-80,共3页The Food Industry

摘　　要：采用L9(34)正交试验,得到了Feta干酪的最佳配方为原料乳100 kg、凝乳酶4.8 g、饱和氯化钙溶液10.8 g、发酵剂4 U;比较系统地研究了菲达干酪的生产方法;通过单因素试验,分析了凝乳酶添加量对其凝乳状态、产品质量及出品率的影响。According to the product＇s texture and taste, the best formula of the feta cheese is obtained by L9（3^4） orthogonal, which is： the fresh raw milk 100 kg, rennet 4.8 g, the Saturated calcium chloride solution 10.8 g, DVS ferment 4 U; the process of the Feta cheese has been studied ;By these series of the single factor test, that effect of the rennet quantity. And it has been analyzed on the curd state, product quality and production rate.

关 键 词：菲达干酪 生产工艺 配方 凝乳酶 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]