摘要
通过单因素和正交实验得出了生产豆牛奶Camembert干酪的重要工艺参数。结果表明,用体积分数为90%的牛奶经75℃,15s杀菌后冷却至28℃,加入细菌发酵剂,恒温成熟后,加入0.02%的凝乳酶,静置直至凝乳完成,再切割、装模、排除乳、盐渍、喷洒真菌发酵剂、后熟可得到外形美观,口感风味良好的白霉熟化软质奶酪。
The important technological parameters of n-fixed cheese production were obtained by single factor and orthogonal experiments. The results showed that the best parameters of Chinese camembert cheese making were cow milk ration （90%）,pasterization（15s,75℃）,adding 0.02% renent,mixing,setting until the curd perfect ,cutting,molding,and draining whey ,salting,applying with moldspores,aging.The white mold-ripened soft cheesse obtained.
出处
《中国乳品工业》
CAS
北大核心
2006年第2期31-33,共3页
China Dairy Industry
基金
国家科技部西部大开发重大项目(2003BA901A19)
