胃蛋白酶和姜汁混合制作干酪的研究

Study on making cheedar cheese with the compounds of pepsin and ginger juice

采用L16(45)正交实验设计,以胃蛋白酶和姜汁混合制作契达干酪,分别测定了随乳清排出的蛋白质含量、凝乳时间、校正产率和感官特性,最后得出以体积分数为0.2%的胃蛋白酶和0.2%的姜汁混合制干酪,可制得各个指标都较好的干酪。

In the paper, we make cheedar cheese with the compounds of pepsin and ginger juice adopting L16 （4^5）.We determine the protein content in whey, milk-clotting time, cheese yield and organoleptic properties. The result shows： with the mixture of 0.2% pepsin and 0.2% ginger juice we can make better cheese from every index.