摘要
本文主要研究pH值，凝乳温度，Ca的添加量和凝乳酶添加量对混合干酪凝乳特性影响。应用2 3析因设计和1 5单因素设计，研究以上四个因素及其交互作用对凝乳时间（RCT）和凝块切割时硬度（CDF）的影响。
The effect of pH, temperature, CaCI2 and enzyme levels on the rennet coagulation properties of soy-milk blends were studied. The 23 muhifactorial design and 15 single factor design were used to study the effect of the factors, the two- and three-factor combinations on rennet coagulation time （RCT） and curd firmness （CDF）.
基金
基金项目：吉林省科技厅重点项目（20080228）、现代农业产业技术体系建设专项资金资助（nyeytx-0502）.
