超滤技术在盐水奶酪中的应用研究

Applied research of the ultra filters technology in the salt water cheese

以新鲜牛乳为主要原料,结合盐水奶酪的生产工艺,研究了不同超滤膜孔径、操作参数对产品得率和通量的影响,根据实验结果确定最优超滤膜孔径10 nm,操作温度55℃,操作压力0.3 MPa,同时采用L9(33)正交实验方法,研究了不同灭菌方式、混合菌株、盐溶液质量分数对盐水奶酪色泽、滋气味和组织状态的影响,生产盐水奶酪最佳工艺条件是灭菌方式72℃,15 s,混合菌株(乳酸乳杆菌:乳酸乳球菌乳脂亚种)1:1,盐溶液质量分数为15%。

Take the fresh cow＇s milk as the primary data,the union salt water cheese technique of production,has studied the different ultra filter diaphragm aperture,the operating parameter to the product rate and the flux influence,is most superior according to the experimental result determination ultra filter diaphragm aperture 10 nm,the operating temperature 55 ℃,service pressure 0.3 MPa,simultaneously uses L9（33） orthogonal test method,studied the different antiseptic way,mixed culture,the salt brine density to the salt water cheese luster,to incite the smell and the organization condition influence,the production salt water cheese best technological conditions is the antiseptic way 72 ℃,15 s,mixed culture（Lactobacillus lactis：Lactococcus lactis cremoris） 1：1,salt brine density 15%.