摘要
通过发酵剂的不同使用量与不同发酵时间对干酪凝固速度及风味的影响的试验，发现发酵剂使用量适当加大时，可缩短干酪凝固时间，随发酵剂量增大和凝乳时间变长，可使干酪凝固硬度发生变化，风味亦发生变化。
Experimenting on tle effect of different leaven quanlity and different fermentation time to solidification velocity and flavour of cheese,we found out the result that the more the leaven was added into dheese,the shorter the setting time would be, and with the prolonging of fermentation time, the hardness and flavour of cheese would change.
出处
《黑龙江八一农垦大学学报》
1999年第3期52-55,共4页
journal of heilongjiang bayi agricultural university
关键词
干酪
发酵剂
凝固速度
风味
Cheese
Solidification velocity
Leven
flavour
