| 新鲜花生牛乳软质干酪的研制 |
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| 引用本文： | 李岩,于国萍,王麟艳.新鲜花生牛乳软质干酪的研制[J].中国奶牛,2013(14):45-48. |
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| 作者姓名： | 李岩 于国萍 王麟艳 |
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| 作者单位： | 1. 黑龙江龙丹乳业科技股份有限公司,哈尔滨,150086
2. 东北农业大学,哈尔滨,150020 |
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| 摘 要： | 以花生粉、牛乳为主要原料制作新鲜软质干酪,对新鲜软质干酪的工艺参数进行了优化。确定最优工艺参数:花生粉添加量为1.1%,发酵剂接种量为0.250dcu/L,氯化钙添加量为0.06%,凝乳酶添加量为150U/100g。
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| 关 键 词： | 花生 牛乳 新鲜软质干酪 工艺 |
Research of Fresh Soft Cheese Made of Milk and Peanut Protein |
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| LI Yan
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YU Guo-ping
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WANG Lin-yan.Research of Fresh Soft Cheese Made of Milk and Peanut Protein[J].China Dairy Cattle,2013(14):45-48. |
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| Authors: | LI Yan YU Guo-ping WANG Lin-yan |
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| Institution: | LI Yan;YU Guo-ping;WANG Lin-yan;Heilongjiang Long dan Dairy Technology Co.,Ltd.;Northeast Agricultural University; |
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| Abstract: | |
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| Keywords: | Peanut proten Milk Fresh soft cheese Research of processing |
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