乳清在奶酪制作中的工艺优化

Optimization of Process of Whey in the Production of Cheese

实验以新鲜牛乳为原料,在传统奶酪的制作过程中添加乳清,通过单因素试验研究乳清添加量、凝乳酶添加量和凝乳时间对奶酪得率和感官评分的影响,在单因素试验基础上,通过正交试验对添加乳清奶酪的凝乳工艺进行优化,得出在乳清添加量25%、凝乳酶添加量0.25%、凝乳时间40 min的条件下奶酪的得率和感官评分较高。

In this experiment,fresh milk is used as the raw material and whey is added in the production process of traditional cheese.The effect of whey additive amount,chymosin additive amount and curdling time on the yield of cheese and sensory evaluation score is studied by single factor experiment.On the basis of single factor experiment,the curdling process of adding whey cheese is optimized by orthogonal experiment.The results show that the yield of cheese and sensory evaluation score are higher when the additive amount of whey is 25%,the additive amount of chymosin is 0.25%and the curdling time is 40 min.