| 切达干酪加工工艺研究 |
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| 引用本文： | 邹鲤岭,李昌盛. 切达干酪加工工艺研究[J]. 乳业科学与技术, 2008, 31(5) |
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| 作者姓名： | 邹鲤岭 李昌盛 |
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| 作者单位： | 陕西师范大学食品工程与营养科学学院,陕西西安,710062 |
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| 摘 要： | 以鲜牛乳为原料,通过单因素实验和正交实验对切达干酪的加工工艺进行了初步研究,分析了凝乳酶添加量、发酵酸度、氯化钙添加量对切达干酪品质出品率的影响。结果表明,当凝乳酶添加量为7250SU,原料乳酸度为260T,氯化钙添加量为0.02%时可得到较佳的效果。
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| 关 键 词： | 切达干酪 出品率 品质 |
Research on Processing Technology of Cheddar Cheese |
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| Zou Liling,Li Changsheng. Research on Processing Technology of Cheddar Cheese[J]. JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY, 2008, 31(5) |
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| Authors: | Zou Liling Li Changsheng |
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| Abstract: | The processing of Cheddar cheese was studied in this paper. Single factor and orthogonal experiments were applied to design the experiment.project and obtain the optimal parameters of the Cheddar cheese preparation. Single factor experiment method was used to study the effect of rennet proportion, milk acidity, CaCl2 concentration on output rate and cheese quality.The results showed that the best result was reached when rennet proportion at 7250 SU, milk acidity at 26 0T and CaCl2 proportion at 0.02%. |
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| Keywords: | Cheddar cheese output rate quality |
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