| 钙试剂和温度对干酪出品率和品质的影响 |
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| 引用本文： | 冯昆,张丽萍,赵婷,王明辉.钙试剂和温度对干酪出品率和品质的影响[J].农产品加工．学刊,2005(5):69-70. |
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| 作者姓名： | 冯昆 张丽萍 赵婷 王明辉 |
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| 作者单位： | 黑龙江八一农垦大学,食品学院,黑龙江,大庆,163319 |
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| 摘 要： | 探讨了钙试剂添加量和凝乳温度对干酪出品率和品质的影响。结果表明,当氯化钙的添加量为牛乳的1.6%,凝乳温度为75℃时,凝块品质最好。若干酪校正出品率提高到13.96%,则乳清中蛋白质含量降低到0.46%。
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| 关 键 词： | 干酪 钙试剂 温度 出品率 |
| 文章编号： | 1671-9646(2005)05-0069-02 |
| 修稿时间： | 2005年7月26日 |
Effects of Cheese Yield Rate and Quality on Calcium Reagent and Temperature |
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| Feng Kun,Zhang Liping,Zhao Ting,Wang Minghui.Effects of Cheese Yield Rate and Quality on Calcium Reagent and Temperature[J].Nongchanpin Jlagong.Xuekan,2005(5):69-70. |
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| Authors: | Feng Kun Zhang Liping Zhao Ting Wang Minghui |
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| Abstract: | Effects of cheese yield rate and quality on calcium reagent and temperature was investigated. The results showed that adding 1.6 % calcium chloride of milk volume and curdling at 75 ℃ the yield rate and quality of cheese is optimal. The proofreaded yield rate increased to 13.96 % while whey protein reduced to 0.46 %. |
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| Keywords: | cheese calcium reagent temperature yield rate |
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