牛奶软质干酪的凝乳工艺研究  

Study on the coagulating technology of milk soft cheese

作　　者：热娜古丽.木沙 古丽娜孜.托合塔日巴依 叶斯曼 邓杰[1] 付冰[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052

出　　处：《中国乳品工业》2017年第6期55-56,60,共3页China Dairy Industry

基　　金：新疆农业大学博士启动基金项目

摘　　要：以鲜牛乳为原料,通过杀菌温度、凝乳酶添加量以及凝乳温度3个因素的单因素实验和正交实验确定软质奶酪的最优凝乳工艺参数。试验结果表明,凝乳酶添加量对凝乳效果的影响最大,其次为凝乳温度和杀菌温度。凝乳酶添加量为0.005%,凝乳温度55℃,杀菌温度75℃,20 min时为制备软质奶酪凝乳的最佳工艺,此时得到的软质奶酪具有较高的感官分数。The fresh cow milk as raw material, the optimal coagulation parameters of soft cheese were determined by the single factor experi- ment and the orthogonal experiment of 3 factors of the sterilization temperature, the amount of milk clotting enzyme and the coagulation temperature. Results show that the coagulation effect of milk clotting enzyme amount is the largest, followed by coagulation temperature and sterilization temperature. The best technology of preparing soft cheese curd is the addition of milk clotting enzyme 0.005%, coagulation temperature of 55 ℃, sterilization temperature of 75 ℃, 20 min, at this time the soft cheese has a high sense of the sensory scores.

关 键 词：软质奶酪 凝乳酶 加工工艺 正交实验 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]