软质干酪生产工艺研究  

Study on Production Technology of Soft Cheese

作　　者：辛跃珍 刘淑玲[2] XIN Yue-zhen;LIU Shu-ling(Heilongjiang Wondersun Mountain Harbin Dairy products Co.,Ltd.,Harbin 150078;Heilongjiang Vocational College for Ethnicity,Harbin 150066)

机构地区：[1]黑龙江完达山哈尔滨乳品有限公司,哈尔滨150078 [2]黑龙江民族职业学院,哈尔滨150066

出　　处：《中国奶牛》2020年第11期49-52,共4页China Dairy Cattle

摘　　要：干酪以其极高的营养价值,成为我国乳品行业的发展方向,积极研究并大力开发高效浓缩型新鲜软质干酪发酵剂,对于推动我国乳酸菌发酵剂产业化进程、促进我国乳制品工业的发展,具有重要意义。本文对新鲜软质干酪菌种进行了优化搭配;对影响新鲜软质干酪的校正产率、乳清pH及乳清OD值等主要因素作了系统研究,确定了干酪加工工艺的主要因素参数,即:原料乳灭菌后接种5%的发酵剂(乳脂链球菌:嗜热链球菌=8:l),添加凝乳酶量为0.1mL/100L牛奶,35℃发酵至凝乳,经切割、搅拌、升温至55℃、排乳清、加盐,制成一种新鲜软质、奶香味浓、低脂的干酪。Cheese, with its high nutritional value, has become the development direction of dairy industry in china. It is of great significance to actively study and develop high-efficiency concentrated fresh soft cheese starter to promote the industrialization of lactic acid bacteria starter and the development of dairy industry in china. In this paper, the main factors affecting the fresh soft cheese process were studied, and the main factors affecting the correction yield, whey pH and whey OD of fresh soft cheese were systematically studied. The starter(Streptococcus lactobacillus : Streptococcus thermophilus=8:l), with an amount of 0.1 mL/100 L milk, fermented at 35°C to condensed milk, was cut, stirred, heated to 55°C, drained and salted to make a fresh soft, milky, low-fat cheese.

关 键 词：软质干酪 浓缩型发酵剂 凝乳酶 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]