摘要
通过对比不同成熟温度下,干酪成熟过程中硬度、弹性、微观结构、可溶性氮、感官评价等差异,研制一种水牛乳辣味适度成熟干酪,结果表明4℃下成熟90 d,8℃下成熟75 d,12℃下成熟60 d,均可获得品质良好的产品,干酪质地均匀,具有较浓郁的酸辣味、柔和的发酵风味。
The process of moderate fermenting buffalo milk spicy cheese was studied by analyzing the hardness, elasticity, microstructure, soluble nitrogen and sensory evaluation of cheese at various ripening temperature. The result showed that the optimal ripening process were 4 ℃ for 90 d, 8 ℃ for 75 d and 12 ℃ for 60 d. The cheese had good quality, uniform texture, strong sour and spicy taste but sott fermented flavor.
出处
《食品工业》
CAS
北大核心
2015年第2期72-74,共3页
The Food Industry
基金
广西科技攻关项目(11107005-1A)
桂渔牧科(1204915)
关键词
水牛乳
辣味干酪
适度成熟
buffalo milk
spicy cheese
moderate fermenting
