摘要
以鲜牛乳为原料,研究了硬质干酪的制造工艺,确定了发酵剂;凝乳酶;氯化钙的添加量和成熟条件等主要工艺参数,并探讨了影响凝乳酶活力的主要因素。
Manufacture technology of hard cheese was investigated in this paper. The parameters were optimized for starter. Rennet, calcium chloride and curing and the main factors were explored for the activity of rennet.
出处
《食品研究与开发》
CAS
北大核心
2006年第5期63-65,共3页
Food Research and Development
基金
天津市自然科学基金
