Mascarpone干酪工艺优化

Optimization of Mascarpone Cheese Processing

以新鲜牛乳为主要原料,对Mascarpone干酪的生产工艺进行优化。通过单因素试验,以质构特性为主要评价指标,同时结合感官评价和微观结构来确定不同因素对干酪品质的影响。通过正交试验,确定4个因素对产品硬度的影响顺序为稀奶油脱脂乳比例>乳清排出量>柠檬酸浓度>终点p H值。通过分析方差,确定Mascarpone干酪的最佳工艺为:稀奶油与脱脂奶比例为1∶1(质量比)、乳清排出量为40%、柠檬酸浓度为5%、终点p H值为4.4。

Fresh milk was used to study the production process and optimization of Mascarpone cheese. Through the single factor experiment, the texture characteristics was used as a main evaluation indexes to determine the influence of different factors on the quality of cheese with the combination of sensory evaluation and microstructure. By means of orthogonal experiment, the order of influence of factors on hardness was ： the proportion of single cream and skimmed milk〉the elimination of whey〉the concentration of citric acid〉the end point of pH value. Through analysis of variance, the optimum process of Masearpone cheese was ： the proportion of single cream and skimmed milk 1 ： 1 （mass ratio）, the elimination of whey 40 %, the concentration of citric acid 5 % and the end point pH value 4.4.