| 用牦牛奶生产Scamorza奶酪技术研究 |
| |
| 引用本文： | 胡勇.用牦牛奶生产Scamorza奶酪技术研究[J].青海畜牧兽医杂志,2011,41(1):10-11. |
| |
| 作者姓名： | 胡勇 |
| |
| 作者单位： | 青海省畜牧兽医科学院,西宁,810016 |
| |
| 摘 要： | 以新鲜牦牛乳为原料,研究了Scamorza奶酪的制作技术,采用四因素三水平正交试验的方法,研究了不同量的凝乳酶、氯化钙、食盐以及发酵温度对成品的口感、色泽质地的影响,最终确定了该产品生产的最佳配方及技术条件:凝乳酶0.003%、氯化钙0.01%、食盐22%,发酵温度为32℃.
|
| 关 键 词： | 牦牛乳 Scamorza奶酪 生产技术 |
Study on the Technology of Processing Gouda Cheese Using Yak Milk |
| |
| HU Yong.Study on the Technology of Processing Gouda Cheese Using Yak Milk[J].Chinese Qinghai Journal of Animal and Veterinary Sciences,2011,41(1):10-11. |
| |
| Authors: | HU Yong |
| |
| Institution: | HU Yong(Qinghai Academy of Animal and Veterinary Science,Xining,810016) |
| |
| Abstract: | Antibiotic senstierty test was carrying out to detect drug residue on 7 micrococcus acide lactici isolated strains in Yaks yogurt in Qinghai.The results showed that the isolated strain were highly sensitive to penicillin,cotrimoxazole,tetracycline,neomycin,and levofloxacin and moderately sensitive to chloramphenicol,norfloxacin,erythromycin,gentamicin,ofloxacin,Amoxicillin,in same time where as were resistant to vancomycin,ciprofloxacin. |
| |
| Keywords: | Antibiotic senstierty test Yaks yogurt micrococcus acide lactici |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
