| 用牦牛奶生产Gouda奶酪工艺技术的研究 |
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| 引用本文： | 胡勇,冶成君. 用牦牛奶生产Gouda奶酪工艺技术的研究[J]. 青海畜牧兽医杂志, 2010, 40(6): 3-4 |
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| 作者姓名： | 胡勇 冶成君 |
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| 作者单位： | 青海省畜牧兽医科学院; |
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| 摘 要： | 采用四因素三水平正交试验,分析了以新鲜牦牛乳为发酵原料,进行Gouda奶酪制作工艺中,不同剂量凝乳酶、氯化钙、食盐以及温度等因素对成品口感和色泽质地的影响。经分析用牦牛奶制作Gouda奶酪的最佳条件为：凝乳酶0.003%、氯化钙0.02%、食盐20%,发酵温度为30℃。
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| 关 键 词： | 牦牛乳 Gouda奶酪 生产技术 |
Technology research on producing Gouda cheese with yak milk |
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| HU Yong et al. Technology research on producing Gouda cheese with yak milk[J]. Chinese Qinghai Journal of Animal and Veterinary Sciences, 2010, 40(6): 3-4 |
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| Authors: | HU Yong et al |
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| Affiliation: | HU Yong et al (Qinghai Academy of Animal and Veterinary Sciences,Xining,810016) |
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| Abstract: | Adopting four factors of three levels orthogonal test,influence on finished products taste and color texture were studied by using different doses of curd enzyme,calcium chloride,salt and other factors on temperature when making gouda cheese with fresh yak milk for fermentation.By analyzing,the best conditions for gouda cheese producing by using yak milk was：curd enzyme 0.003%,calcium chloride 0.02%,salt 20%,fermentation temperature for 30℃. |
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| Keywords: | yak milk Gouda cheese technology |
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