蒙古干酪生产工艺研究

Research on Production Technology of Mongolia Cheese

以鲜牛乳为原料,根据蒙古干酪的生产工艺,采用L9(34)正交实验的方法,研究了不同灭菌条件、发酵剂添加量、捶捣切割pH值和热烫温度对蒙古干酪蛋白利用率、干酪品质的影响,确定了生产蒙古干酪的最佳工艺条件为63℃/30min的灭菌条件,发酵剂添加量为2.5%(v/v),捶捣切割pH值为4.8,热烫温度为47℃。

The fresh milk was taken as the raw materials. According to the Mongolian cheese＇s tech nique of production, L9（34） orthogonal test was used to study the different sterilization condition, the starter addition, the pH value for cutting curd, the cooking temperature, and their effect on yielding of protein of the Mongolian cheese and the cheese quality. The optimal technological conditions were determined, pasterisation condition was 63℃/30 min, the starter addition was 2.5%（v/v）, the pH value for cutting curd was 4.8, and the cooking temperature was 47 ℃.