发酵剂与凝乳酶对Mozzarella干酪品质的影响研究

Studies on Effects of Culture Starters and Coagulants on the Quality of Mozzarella Cheese

为生产出适合在国内消费的Mozzarella干酪,本文研究了发酵剂和凝乳酶对Mozzarella干酪品质的影响。结果表明:以产酸较快、产粘性较高、双乙酰含量较高、pH值为4.6时可溶性氮适中为原则,结合干酪的感官评价结果,选择CHOOZIT MA14发酵剂作为Mozzarella干酪实际生产用发酵剂;综合考虑凝乳的状态、凝乳时间及干酪产率和感官评价结果,添加量为0.025 g/L的奶酪凝乳酶更适用于Mozzarella干酪的实际生产。

The paper studied the effect of culture starters and coagulants on the quality of Mozzarel a cheese which was suitable for domestic consumption. In view of the high acid production, production of viscous and diacetyl content, as wel as the soluble nitrogen is medium when the pH value is 4.6, the starter of CHOOZIT MA14 was chosen for the actual production. In consideration of the state and time of curd , cheese yield and texture and sensory evaluation, the cheese rennet which additives for 0.025 g/L was more suitable for the actual production of Mozzarel a cheese.