不同酸度·温度·浓度和凝固时间对水牛乳饼产量的影响

Effect of Different Acidity,Temperature,Density and Solidifying time on the Yield of Buffalo's Milk Cake

采用L9( 3 4)正交试验 ,研究酸度、浓度、温度和凝固时间对乳饼产量的影响。研究结果表明 :酸度为主效因子 ,其次为浓度、温度和凝固时间 ;最佳组合是pH值 6.0 ,温度 83℃ ,浓度 2 1% ,时间

The orthogonal experiment had been used to investigate the effect of different acidity temperature density and solidity time on the yield of buffalos'milk cake by control them. The results showed that the best combination was acidity at pH=6.0, temperature at 83?℃ and density at 21% and time was 4 minutes.