乳清干酪的研制

Preparation of whey cheese

乳清是生产干酪的副产物,含有多种营养物质。由于乳清中乳清蛋白含量低,直接生产乳清干酪的产率较低。本文向乳清中添加部分大豆蛋白粉制备乳清干酪,通过正交试验优化乳清干酪的配方。结果表明,乳清干酪的最佳配方为大豆蛋白粉添加量0.5%,酸化pH值5.5,加热温度80℃,加热时间30min。

Whey, which contains a lot of nutrients, is a by-product during cheese production. The yield of pure whey cheese was low due to the content of whey proteins was low. In this study, the soy protein powder was added for the production of whey cheese, and the formula of whey cheese was optimized by orthogonal test. The results showed that the optimum formula consisted of 0.5% soy protein. And the optimal production conditions of whey cheese were pH value 5.5, heating temperature 80℃ and heating time 30 min.