拉丝型干酪柠檬酸酸化法工艺研究

STUDY ON THE PROCEDURE OF LATIC ACID FERMENTATION IN PRODUCING OF PASTA FILATA CHEESE

本文对柠檬酸酸化法和乳酸发酵法生产拉丝型鲜干酪的工艺过程进行了比较性研究。研究结果表明:用柠檬酸代替乳酸发酵酸化可以显著地缩短生产工艺进程;柠檬酸酸化法对拉丝型干酪生产工艺的各工序均有很好的适应性;采用该酸化方法生产的产品感观及物理特性与乳酸发酵酸化相比均无实质性的变化;由于其工序过程易于控制和易于实现,该生产技术更适合于工业化生产。

The study compared the technological method of the citric acid acidificatio with that of the lactic acid fermentation acidification in the producing of pasta filata cheese. The results indicated that the course of the process was significantly been shortened by using the method of the citric acid acidification instead of the lactic acid fermentation acidification. It could be well adapted to every processing procedure of produce pasta filata cheese. The results also showed that the physical and organoleptic properties of the product had not essentially been altered by using of the citric acid acidification. Furthermore,The study suggested that the technology is more suitable for industrialized as its advantages of the easy controllability and short process of the producion.