| 发酵剂添加量与发酵时间对干酪凝固速度及风味的影响 |
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| 引用本文： | 张丽萍,曹冬梅.发酵剂添加量与发酵时间对干酪凝固速度及风味的影响[J].黑龙江八一农垦大学学报,1999,11(3):52-55. |
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| 作者姓名： | 张丽萍 曹冬梅 |
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| 作者单位： | 黑龙江八一农垦大学食品工程系!密山158308 |
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| 摘 要： | 通过发酵剂的不同使用量与不同发酵时间对干酪凝固速度及风味的影响的试验，发现发酵剂使用量适当加大时，可缩短干酪凝固时间，随发酵剂量增大和凝乳时间变长，可使干酷凝固硬度发生变化，风味亦发生变化。
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| 关 键 词： | 干酪 发酵剂 凝固速度 风味 |
EFFECT OF LEAVEN QUANLITY AND FERMENTATION TIME TO SOLIDIFICATION VELOCITY AND FLAVOUR OF CHEESE |
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| ZHANG Liping,CAO Dongmei,LU Jiwei.EFFECT OF LEAVEN QUANLITY AND FERMENTATION TIME TO SOLIDIFICATION VELOCITY AND FLAVOUR OF CHEESE[J].Journal of Heilongjiang August First Land Reclamation University,1999,11(3):52-55. |
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| Authors: | ZHANG Liping CAO Dongmei LU Jiwei |
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| Abstract: | Experimenting on tle effect of different leaven quanlity and different fermentation time to solidification velocity and flavour of cheese,we found out the result that the more the leaven was added into dheese,the shorter the setting time would be, and with the prolonging of fermentation time, the hardness and flavour of cheese would change. |
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| Keywords: | Cheese Solidification velocity Leven flavour |
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