花生乳牛乳混合干酪的工艺研究

Research on the Process of Peaunt Milk and Milk Mixed Cheese

对影响混合乳干酪凝乳效果的主要因素进行了研究,试验结果表明:当花生乳添加量为20%,发酵酸度为24°T,皱胃酶添加量为0．30%,CaCl_2添加量为0．06%时凝乳效果较好。

The main factors affecting mixed-milk cheese coagulation effect were studied. The better coagulating effect was： When added peanut milk was 20%, fermented the acidity to 24°T, the amount of calf rennet added 0.30% and the amount of CaCl2 added 0.06%, the coagulating effect was better.