摘要
为改进羊奶牛奶混合干酪加工工艺,本实验以羊奶粉和鲜牛奶为原料,研究了牛奶添加比例、不同凝乳酶、杀菌条件、酸化条件和氯化钙添加量对混合干酪凝乳效果、出品率和感官品质的影响。结果表明,添加35%的鲜牛奶,选用羔羊皱胃酶为凝乳酶,巴氏杀菌(63℃,30min),酸化pH6.20,氯化钙添加量为0.02%时混合干酪的品质较好。
In this experiment,the main technological parameters for processing mixed cheese from goat milk powder and bovine milk were studied.The influences of bovine milk proportion,rennet,sterilization conditions,acidification pH value and CaCl2 addition amount on coagulation effect and yield and sensory quality of cheese.The results showed that high quality cheese can be obtained when bovine milk proportion is 35%,kid rennet is used as milk-clotting enzyme,pasteurization(at 63℃ for 30 min) is taken for sterilizati...
出处
《食品科学》
CAS
CSCD
北大核心
2009年第4期290-294,共5页
Food Science
基金
“十一五”国家科技支撑计划项目(2006BAD04A11)
关键词
羊奶牛奶混合干酪
出品率
凝乳效果
感官品质
mixed cheese of goat and bovine milk
yield
coagulation effect
sensory quality
