凝乳pH值对Mozzarella干酪质量及出品率的影响

THE STUDY ON THE RENNET pH EFFECT ON THE QUALITY AND YIELD OF MOZZARELLA CHEESE

分别设计6.4、6.2、5.9、5.5、5.2、5.0、4.7、4.0、3.3等9个pH值,比较系统地研究凝乳pH值对Mozzarella干酪质量和出品率的影响。结果表明,凝乳pH值对Mozzarella干酪的质量和出品率影响很大,凝乳pH值控制在5.2左右时,Mozzarella干酪的质量和出品率都比较理想。

In this experiment,9 pH value were designed one by one,such as 6.4,6.2,5.9,5.5,5.2,5.0,4.7,4.0,3.3 ect, which systematically studied the rennet pH value effect on quality and yield of Mozzarella cheese. The results showed that The rennet pH affected greatly on quality and yield of Mozzarella cheese, in the control of rennet pH value about 5.2, yield and quality of Mozzarella cheese were ideal.