青海特色牦牛乳加工意式马背奶酪工艺研究

Study on Italian caciocavallo processing technology by Qinghai yak milk

以青海特色牦牛乳为原料乳,对意大利马背奶酪的加工工艺进行研究。结果表明,当菌种接种量为0.02%、热缩速率为2min/℃、堆酿pH值为5.1、热烫拉伸温度为70～75℃时,可制成品质较好的牦牛乳意式马背奶酪。

Taking Qinghai yak milk as raw milk,the processing technology was studied of Italian Caciocavallo cheese.The result showed that culture starter adding 0.02%,heating rate 2 min/℃,Cheddar pH 5.1,stretching temperature 70～ 75 ℃,and good quality of Italian-style yak milk Caciocavallo cheese was gotten.