摘要
采用L9(34)正交试验确定了生产高达干酪的最佳工艺参数为:发酵剂添加量为0.9%,凝乳酶添加量为25mL/100L,食盐溶液浓度为18°Bx和腌制时间为4h。
The L 9 (3 4 )design of experiment were applied fo r ascertaining the most suitable technological parameters in Gouda cheese.Optimum condition were addi tion of 0.9%starter,addition of 25m L/100L rennet,concentration of 18°Bx salt solution and salted time 4h.
出处
《食品科技》
CAS
北大核心
2003年第3期31-32,34,共3页
Food Science and Technology
