超硬质干酪加工控制水分质量分数的研究

Control of moisture in processing extra-hard cheese

以Pannesan干酪加工工艺为基础，采用单因素实验和正交实验，研究超硬质干酪加工工艺各因素对水分质量分数的影响。最佳加工条件：发酵终点pH值为6．4，凝乳酶添加量为0．004％，CaCl2的添加量为0．015％（均为质量分数），热烫时间40-50min，最终热烫温度53-55℃，最终排乳清pH值6．0左右，干酪水分质量分数可以达到32-35％。

To study the effect of different factors in the cheese processing on moisture contents of extra-hard cheese, cheese was processed following the processing technology of Parmesan cheese. And the investigation was conducted via single factor and orthogonal experiments. The optimum processing conditions are as follows： the termination pH of fermentation is 6.4, the addition of rennet is 0.004%, the addition of CaCl2 is 0.015%, the scalding time is 40-50 min, the scalding temperature is 53-55 ℃, the final pH when you drain the whey is 6.0, then the moisture of the cheese could be 32% -35%.