瑞士奶酪生产工艺研究

Study on production technology of Swiss cheese

以新鲜牛乳为主要原料,根据瑞士奶酪的生产工艺,采用L9(34)正交实验的方法,研究了不同切割尺寸、发酵剂添加比例、发酵剂添加量、发酵温度和切割pH对瑞士奶酪色泽、滋气味和组织状态的影响,确定了生产瑞士奶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pH6.60,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℃。

The influence of cut lengths, ratio of different strains, dosage of starter, temperature of fermentation and pH of cutting on the color, taste, odor and organization of Swiss cheese was researched by L9 （3^4） orthogonal test in the article.The fresh cows milk was used to produce Swiss cheese according to the Swiss cheese＇ s technique of production. The best conditions to produce Swiss cheese were as follow： cut lengths was 0.6cm, ratio of streptococcus salivarius subsp.thermophilus：lactobaclllus helveticus：propionibacterium freudenreichii ssp.shermanii was 2：2：1, dosage of starter was 0.02%, temperature of fermentation was 37℃, p H of cutting was 6.60.