| 牦牛乳生产Mozzarella奶酪的技术研究 |
| |
| 引用本文： | 胡勇.牦牛乳生产Mozzarella奶酪的技术研究[J].青海畜牧兽医杂志,2009,39(1):12-14. |
| |
| 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： | 以牦牛乳为原料，研究了Mozzarella奶酪的制作技术，采用四巴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Mozzarella奶酪成品的口感、色泽、质地的影响，确定了该产品生产的最佳生产条件。
|
| 关 键 词： | Mozzarella奶酪 生产技术 牦牛乳 |
Study on Technique of Mozzarella Cheese Manufactured Using Yak Milk |
| |
| HU Yong.Study on Technique of Mozzarella Cheese Manufactured Using Yak Milk[J].Chinese Qinghai Journal of Animal and Veterinary Sciences,2009,39(1):12-14. |
| |
| Authors: | HU Yong |
| |
| Institution: | Qinghai Academy of Animal and Veterinary Sciencls;Xining;810016 |
| |
| Abstract: | The yak milk was used as the material to study the manufactured technique of Mozzarella cheese by means of the four-factor and three-level orthogonal design.The effect of the content of rennet,calcium chloride and common salt and the fermentation temperature on the taste,the colour and the texture of finished product of Mozzarella cheese were studied and the optimun manufactured conditions were determined for Mozzarella cheese. |
| |
| Keywords: | Mozzarella cheese Manufactured technique Yak milk |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
