摘要
以新鲜牛乳为原料,采用L9(33)正交试验,研究了凝乳酶添加量、加热终温度、排乳清时pH对成品干酪的影响,获得了生产稀奶油干酪的最佳参数:凝乳酶的最适添加量为0.004%;切割凝乳之后,最适加热温度为55℃;排乳清时pH4.7。
Manufacturing technology of cream cheese which was made with raw milk was investigated in this paper.Through orthogonal test of L9（33）,the paper studied the affecting factors to cream cheese.It included the proportion of the rennet,final heating temperature and pH value of draining whey.The result indicated that the most appropriate dosage of rennet was 0.004%.After cutting the curd,heat the optimum temperature is 55 ℃.And pH value of draining whey was 4.7.
出处
《食品工业》
北大核心
2011年第4期28-30,共3页
The Food Industry
