摘要
应用正交试验对于Tilsit干酪加工关键因素进行优化。发酵剂添加量为0.01%,CaC12添加量为0.01%,热烫温度42℃,热烫时间30min,装模pH值5.4,盐渍浓度18%,盐渍时间6h,表面成熟菌添加方式为0.10g/10mL活化菌液喷在干酪表面,成熟60d,获得接受性良好的干酪样品。
The key factors afecting Tilsit cheese processing were studied through orthogonal experimental design. The optimized parameters included：starter dose 0.01%, CaCl2 in cheese milk 0.01%; molding pH 5.4; scalding temperature 42℃ for 30 min, salting in 18 % brine for 6 h, Brevibacterium linens was sprayed at the concentration of 0.10 g/mL. Ripen 60 d for well accepted sample.
出处
《食品研究与开发》
CAS
北大核心
2009年第11期87-90,共4页
Food Research and Development
基金
河北省省校合作基金项目"半软质干酪加工技术和设备的集成开发"
关键词
Tilsit干酪
工艺参数
优化
短杆菌
Tilsit cheese
processing parameter
optimization
Brevibacterium linens
