摘要
用L9(34 )正交实验设计 ,研究豆浆、牛乳和乳酸菌三因素对混合型干酪品质影响。结果表明 :豆浆、牛乳和乳酸菌对新鲜干酪的酸度影响不大 ,乳酸菌的添加量对储藏干酪酸度和风味口感的影响有显著性差异。要获得品质比较好的混合型干酪 ,豆浆、牛乳、乳酸菌最佳配比是 1∶2 .9∶0。
The experiment with L 9(3 4) design were applied to research on the influence of three factors on the quality of mixed cheese. The research result indicated that the acidity influence on fresh cheese of Soya-bean milk, milk and lactobacillus was little, and the inoculating amount of lactobacillus had significant influence on the acidity,flavor and texture of stored cheese. The best proportion of Soya-bean milk,milk and lactobacillus was 1∶2.9∶0.
出处
《四川畜牧兽医学院学报》
2002年第4期13-16,共4页
Journal of Sichuan Institute of Animal Husbandry and Veterinary Medicine
