牦牛奶皮子生产技术的研究

Study on Production Technology of Milk Skin of Yak

对牦牛奶皮子的生产技术进行了研究。结果表明，在添加1．25g的辅助香料，加热至86．5℃时扬乳，在74℃～25℃的情况下保温6h生产制作的牦牛奶皮子的产品质量和口感较好。该产品的蛋白质含量为25．75％，脂肪含量为65．93％。

The production technology of milk skin of yak was studied. The results showed that the milk skin of yak presented better product quality and the feeling in oral cavity while the milk skin of yak was manufactured under such condition as the addition of auxiliary spicl at the dose of 1.25g , the evaporation and contentration at temperacure of 86.5℃ and the keep at 74 -25℃ for 6 hours ,The contents of protein and fat in the product were 25.75% and 65. 93% , respectively.