瑞士干酪生产工艺研究

Research on Production Process of Swiss Cheese

本文以新鲜牛乳为主要原料,根据瑞士干酪的生产工艺,采用L9(34)正交试验的方法,研究了不同切割尺寸、发酵剂添加量和添加比例、发酵温度和切割pH值对瑞士干酪色泽、滋气味和组织状态的影响,确定了生产瑞士干酪的最佳工艺条件为发酵剂添加量0.02%(质量分数),凝块切割尺寸0.6cm,切割pH值6.60,发酵剂(唾液链球菌嗜热亚种:瑞士乳杆菌:谢氏丙酸杆菌)添加比例2:2:1,发酵温度37℃。

According to the Swiss cheese＇s process of production, with the fresh cow＇s milk as the primary material, using L9（3^4） orthogonal test the method, this study analysed some factors, such as the different cuting lengths, the hametz increase proportion, the hametz recruitment, the fermentation temperature and curing pH value to the Swiss cheese luster, effect on the color, smell and organization condition. The optimal condition for the swiss cheese prduction is as follows. The hametz recruitment is 0.02%（quality score）, coagulum cuting lengths is 0.6cm, cuting pH value is 6.60, the proportion of hametz（Streptococcus salivarius subsp thermophilus：Swiss lactobacillus：Xie the propionic acid bacillus）is 2：2：1, the fermentation temperature is 37℃.