Mozzarella干酪的研制

Trial-manufacture of Mozzarella cheese

以新鲜牛乳为主要原料,通过干酪制造条件的优化研究,确定了制造Mozzarella干酪的工艺流程及主要参数。实验表明,新鲜牛乳经标准化使得酪蛋白与脂肪之比为0.84,然后加入发酵剂和凝乳酶,凝乳形成后,经切割、排乳清,并在热水中拉伸、盐渍即得到成品,产品的平均脂肪和水分的含量分别为22.82%和50.74%,达到了Mozzarella干酪的质量要求。

Mozzarella cheese was manufactured from standardized fresh milk (casein/fat=0 84) by using the starter lactic acid bacteria.The rennet was added with milk to form curd,then the curd was cut,stretched in hot water,drained and immersed in brine to produce Mozzarella cheese .The average fat and moister content was respectively 22.82%and 50.74%,which was in the range of commercial products standard.