奶牛品种对比萨干酪质量的影响

Effect of cattle breed on the quality of pizza cheese

以中国荷斯坦牛乳、绢姗牛乳和中国荷斯坦牛与绢姗牛1︰1的混合牛乳为原料生产比萨干酪,测定干酪的理化指标和产率,并在4℃下贮藏,定期测定其硬度、弹性、熔融性、油析性等功能特性,结果表明以混合牛乳为原料的比萨干酪综合评价最好。

Pizza cheeses was produced using three kinds of milk i.e.Chinese Holstein cattle milk,Jersey milk and the mixed milk of the above two with the ratio of 1∶1.The physicochemical indicators and yields of the cheese were determined.The functional properties such as hardness,elasticity,meltbility,oil release were determined periodically during the storage at 4 ℃.It was shown in the result that the quality of cheese produced by mixed cattle milk was better than those produced by Chinese Holstein and Jersey milk.