从质构角度考察干酪凝乳工艺参数

The Study of Cheese Curd Manufacture by its Texture

本文应用质构仪对影响干酪凝乳的主要因素(乳处理温度、牛乳的pH、凝乳温度、凝乳酶添加量以及钙的添加与否)进行研究,通过对凝乳物性的测试并结合生产实际,最终确立了最佳凝乳工艺参数:乳处理温度72℃,16s、凝乳酶添加量5/100000、温度31℃、正常牛乳pH、添加或不添加氯化钙。本研究为凝乳工艺的确立提供了量化依据。

The main factors that affect cheese curd formation were studied by texture analyzer. The gel performance of cheese curd at different circumstances (heating mode of the milk, pH, set temperature, amount of rennet addition and calcium addition) was investigated. The procedure for cheese curd making therefore is: to heat raw milk at 72℃ for 16s, hold at 31℃, then add rennet at amount of 5/100000, not add or add CaCl2 at amount of 20g per 100kg, while pH value was kept normal.