| 牦牛乳新鲜干酪加工工艺研究 |
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| 引用本文： | 张欢,甘伯中,杨敏,乔海军,梁琪,宋雪梅.牦牛乳新鲜干酪加工工艺研究[J].甘肃农业大学学报,2013,48(2). |
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| 作者姓名： | 张欢 甘伯中 杨敏 乔海军 梁琪 宋雪梅 |
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| 作者单位： | 1. 甘肃农业大学食品科学与工程学院,甘肃兰州,730070
2. 甘肃农业大学理学院,甘肃兰州,730070 |
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| 基金项目： | 教育部科学技术研究重点项目 |
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| 摘 要： | 针对牦牛乳新鲜干酪的加工过程,分析了凝乳温度、pH、CaCl2添加量、发酵剂添加量对新鲜干酪产率、感官评价、凝乳时间的影响,以上述3种指标为衡量依据,优化了新鲜干酪的加工工艺.结果表明:在发酵剂添加量为2%,凝乳温度为35℃,发酵pH 5.8,CaCl2添加量0.02g/100mL时,牦牛乳新鲜干酪出品率为20.07%,且品质最佳.
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| 关 键 词： | 牦牛乳新鲜干酪 加工工艺 出品率 感官评价 凝乳时间 |
Processing techniques of fresh cheese of yak milk |
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| ZHANG Huan
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GAN Bo-zhong
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YANG Min
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QIAO Hai-jun
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LIANG Qi
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SONG Xue-mei.Processing techniques of fresh cheese of yak milk[J].Journal of Gansu Agricultural University,2013,48(2). |
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| Authors: | ZHANG Huan GAN Bo-zhong YANG Min QIAO Hai-jun LIANG Qi SONG Xue-mei |
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| Abstract: | The processing techniques of fresh cheese of yak milk was studied.The effect of curd temperature,pH,CaCl2 concentration,leavening proportion on output rate,organoleptic evaluation and curd time were analyzed.The results showed that the optimal processing techniques of fresh cheese were pH at 5.8,CaCl2 at 0.02 g/100 mL,leavening proportion at 2%,curd temperature at 35 ℃,and the productivity was 20.07% under the optimum parameters.The results could provide basic reference for cheese industry. |
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| Keywords: | fresh cheese of yak milk the process technology productivity organoleptic evaluation curd time |
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