发酵和凝乳条件在拉丝型干酪中的应用研究

Studies on Applications of Culture Starter and Rennet of Mozzarella Cheese for Pizza

采用本地产的牛乳,配合使用进口发酵剂和凝乳酶,制作比萨专用Mozzarell干a酪。通过单因素、多因素试验和正交试验及分析,建立了Mozzarell干a酪生产的最佳工艺参数。得出结论为:发酵剂添加量为4%、发酵时间为30min,CaCl2添加量为0.3g/L,凝乳酶添加量为0.02%,凝乳温度为30℃。对产品的成熟时间进行了初步测定,为7d～14d。

This dissertation use local milk with imports culture starter and rennet to make Mozzarella cheese for pizza. The dissertation researched the effects of the quality of mozzarella cheese. Using the analyses of variance and orthogonal experiment of statistics to make the optimum condition of process of the Mozzarella cheese. The conclusion is that culture starter was added 4%, fermented 30 min, CaCl2 was added 0.3 g/L, rennet was added 0.02% and the temperature was 30℃. The mature time is about 7 to 14 days.