瑞士干酪生产工艺研究

以新鲜牛乳为主要原料,根据瑞士干酪的生产工艺,采用L9(34)正交试验的方法,研究了不同切割尺寸、发酵剂添加比例、发酵剂添加量、发酵温度和切割pH值对瑞士干酪色泽、滋气味和组织状态的影响,确定了生产瑞士干酪的最佳工艺条件为发酵剂添加量0.02%(质量分数),凝块切割尺寸0.6cm,切割pH值6.60,发酵剂(唾液链球菌嗜热亚种:瑞士乳杆菌:谢氏丙酸杆菌)添加比例2:2:1,发酵剂添加量为0.02%(质量分数),发酵温度37℃.

Production Technology Research of Swiss Cheese

This article taking the fresh cow's milk as the primary data,according to the Swiss cheese's technique of production,using of the method L9(34) orthogonal test,has studied the different cutting lengths,the hametz increase proportion,the hametz recruitment,the fermentation temperature and the cutting pH value to the Swiss cheese luster,to incite the smell and the organization condition influence had determined the best technological conditions of producing the Swiss cheese for coagulant cutting lengths 0.6 c...