摘要
由于豆乳牛乳混合乳的凝乳强度较低,本研究通过豆乳添加量、酸化剂添加量、CaCl2添加量以及凝乳酶添加量进行正交实验分析。结果发现,豆乳添加量影响较为显著,同时也发现酸化剂的添加温度对凝乳也有十分重要的影响。
Because of the low curd strength of soy milk and raw milk, this study is focused on the analysis of the blend milk coagulating depending on soy milk, acidulant, CaCl2 and rennin. The result showed that the influence of soy milk concentration on milk coagulating is very obvious, and the ternperature of adding acidulant is also important in milk coagulating.
出处
《乳业科学与技术》
2009年第4期174-175,186,共3页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
关键词
混合乳
凝乳
牛乳
blend milk
milk coagulating
milk
