摘要
通过单因素实验和正交实验对卡门培尔干酪的制作方法和工艺条件进行了初步研究。确定适合的工艺流程及参数,凝乳充分完成后再切割、装模、排出乳清后,经盐渍、喷洒真菌发酵剂、后发酵而得到外形美观、口感风味良好的白霉熟化软质干酪。
Processing of camembert cheese was investigated in this paper by single factor and orthogonal experiments. The parameters of camembert cheese making were obtained, setting until the curd perfect, cutting, molding and draining whey, salting, applying white mold spores, aging. The white mold-ripened soft cheese prepared.
出处
《食品工业》
北大核心
2005年第1期21-23,共3页
The Food Industry
基金
国家科技部西部开发重大项目(No.2003BA901A19)
