摘要
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℃/1800 s的灭菌条件,发酵剂添加量为2.5%(体积分数),捶捣切割pH值为4.8,热烫温度为47℃。
The fresh milk was raw material, according to production technique of the Mongolia cheese, adopted L9（3^4） the orthogonal test, research the different sterilization condition,starter culture added,pH value of beat incise and burn temperature influce the protein utilizadon cheese quality,and make sure the optimized process of the Mongolia cheese is that the sterilization condition 63℃/1800s, starter culture added is 2.5%, pH value of beat incise is 4.8, bum temperature is 47℃.
出处
《中国乳品工业》
CAS
北大核心
2009年第9期46-49,57,共5页
China Dairy Industry
关键词
蒙古干酪
生产工艺
正交实验
mongolia cheese
production technology
orthogonal test
