摘要
研究了软质干酪的加工工艺。结果表明,含脂率为3.2％的鲜牛乳,经75℃,15min杀菌冷却后接种体体积分数为1％的乳酸菌(V(保加利亚德氏乳杆菌):V(嗜热链球菌)=2:3)并于32℃发酵40min,调节酸度至pH值为6.0,再依次加入质量分数为0.02％的CaCl2和质量浓度为2g／L牛乳的凝乳酶(m(小牛皱胃酶):m(毛霉凝乳酶)=3:1),恒温(32℃)发酵约1h,最后经切割、升温、搅拌、排乳清、撒盐、成熟等工艺制备出一种软质、质地良好、奶香浓郁相对价格较低的软质干酪。
This experiment studied the processing technology of the soft cheese . The experiment shows : the fat rate 3. 2% of the fresh milk, inoculate 1. 0% of the lactic bacteria ( Lactobacillus. delbruekii subsp. bulgaricus: Streptoccus thermophilus =2: 3) after 75 ℃, 15 minutes disinfecting and cooling, and ferment for 40 minutes in 32 ℃, regulating the acidity to pH 6. 0 , joining sequentially 0.02% of CaCl2 , 2 g/L milk of the rennase (Calf abomasum enzyme : mould chymase = 3: 1), under the constant temperature (32℃) ferments for an hour , Cutting , intensifing , mixing , arranging milk clear , salt and ripe . It happens one quality good , milk fragrant and strong , relatively lower in price soft cheese prepared finally.
出处
《中国乳品工业》
CAS
北大核心
2004年第11期21-23,共3页
China Dairy Industry
关键词
软质干酪
加工工艺
凝乳酶
soft cheese
processing technology
rennase
