马苏里拉干酪熔化性主要影响因素  

Factors Influencing the Fusibility of Mozzarella

作　　者：张叶雨 张俊山[1] 李春梅 ZHANG Yeyu;ZHANG Junshan;LI Chunmei(East University of Heilongjiang,Harbin 150066,China;Heilongjiang Green Food Science Research Institute,Harbin 150028,China)

机构地区：[1]黑龙江东方学院,哈尔滨150066 [2]黑龙江省绿色食品科学研究院,哈尔滨150028

出　　处：《中国乳品工业》2022年第2期43-46,共4页China Dairy Industry

基　　金：黑龙江东方学院科研项目(HDFKY190103)。

摘　　要：本文总结了原料乳种类;干酪成分中水分、脂肪含量;发酵剂和凝乳酶的种类以及加工工艺中牛乳的均质化;凝乳切割时的pH值;凝乳温度;凝块热烫拉伸;干酪的腌制与冷藏存储,以及干酪的冷冻对马苏里拉干酪熔化性的影响,阐述这些因素对熔化性作用原理。Melting is an important functional property of Mozzarella cheese.This paper summarized the types of raw milk;The content of moisture and fat in cheese was higher;The types of starter and chymosin and the homogenization of milk in the processing technology;pH value of curd during cutting;Curd temperature;The clot is hot pressed and stretched;Salting and cold storage of cheese,as well as the effect of frozen cheese on the fusibility of Mozzarella cheese,this paper expounds the action principle of these factors on the fusibility,in order to provide some theoretical support for manufacturers to produce Mozzarella cheese with good fusibility.

关 键 词：马苏里拉干酪 影响因素 熔化性 干酪成分 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]