摘要
在以水牛奶为原料,商业发酵剂TCC-3为发酵剂,使用双螺杆干酪拉伸机拉伸Mozzarella干酪的试验中,研究了影响干酪的产率和感官质量的操作条件。通过试验初步确定了拉伸最佳操作条件:进料凝块pH值5.05,螺杆转速25r/min,机筒温度80℃。对最佳试验下产品的理化性质等做了测定和分析。
In the preparation of buffalo Mozzarella cheese, fermented with commercial starter TCC-3 and stretched with Twin-Screw Stretcher, the effect of each factors on yield rate and sensory evaluating quality of cheese had been studied. The optimum technological conditions were confirmed as follows： barrel temperature 80 ℃, screw speed 25 r/min , Cheddar pH 5.05. The physical and chemical properties of the cheese were determined and analyzed.
出处
《包装与食品机械》
CAS
2007年第4期38-40,33,共4页
Packaging and Food Machinery
