摘要
为开发适合中国消费者口味的干酪,选取花生乳部分代替牛乳,进行了复合乳软质干酪的研究。结果表明:花生乳添加比例为15%、瑞士乳杆菌接种量4%、凝乳酶用量0.002%、CaCl2添加量0.03%时,复合干酪风味、质地最佳。
In this paper,peanut milk was used to partly replace traditional milk for mixed soft cheese preparation.It indicated that the optimum formula for production of a mixed cheese with the best flavor and texture was as follows：peanut milk 15%,inoculum size of Lactobacillus helveticus 0.4%,enzyme dosage 0.002% and CaCl2 concentration 0.03%.
出处
《现代食品科技》
EI
CAS
2010年第9期997-999,951,共4页
Modern Food Science and Technology
关键词
花生
牛乳
复合软质干酪
工艺
peanut
milk
mixed soft cheese
processing
