摘要
本研究利用热处理的酸乳清对牛乳进行预酸化处理,研究酸乳清对乳扇凝乳效果的影响,根据热烫拉伸工艺的需要,控制凝乳的pH值,分析不同的温度和pH值对凝乳效果的影响。结果表明:凝乳温度34℃、凝乳pH值5.2时,酪蛋白流失最少,凝乳效果最好。乳扇加工工艺中通过酸乳清对牛乳进行预酸化处理,可以解决凝乳过程中凝块pH值不固定的问题。
In this study,the effect of pre-acidification on the coagulation of dairy fan using heat-treated sour whey was studied.Additionally,the effect of different temperature and pH on the milk curd was studied.The results showed the quality of the curd reached best and the loss of casein was minimum in the optimum conditions（milk curd at 34℃,pH5.2）.Finally,our study suggested the instability of pH of the curd during the milk coagulation could be solved using sour whey pre-acidification.
出处
《中国奶牛》
2010年第11期52-55,共4页
China Dairy Cattle
基金
十一五科技支撑计划(2006BAD04A06)
北京市重大科技计划项目(D10110504600000)
关键词
乳扇
酸乳清
预酸化
凝乳
Dairy fan
Sour whey
Acidification pretreatment
Milk curd
