摘要
以鲜牛乳为原料,研究了新鲜软质干酪的制作工艺,采用L9(34)正交试验的方法,研究了不同发酵剂菌种添加比例、发酵温度、切割pH值对成品干酪滋味口感、色泽和涂抹性的影响,最终确定了该产品生产的最佳配方和工艺条件:菌种比为1:1(质量比),发酵剂添加量为3%(质量分数),发酵温度为37℃,切割pH值为4.6。
Manufacturing technology of flesh soft cheese which was made with raw＇milk was investigated in this paper. Through orthogonal test of L9 （3^4）, the paper studied the affecting factors to the tastes , color and spreadability of flesh soft cheese. It included the proportion of the different starter cultures, starter contents, fermentation temperature and pH value of cutting. The result indicated that the quality of the fresh soft cheese is the best when the proportion of starter cultures was 1 ： 1, starter contents were 3%,fermentation temperature was 37 ℃ and pH value of cutting was 4.6.
出处
《中国乳品工业》
CAS
北大核心
2007年第2期29-31,共3页
China Dairy Industry
关键词
新鲜软质干酪
工艺
正交试验
flesh soft cheese
technology
orthogonal test
