摘要
以发酵剂的产酸性能、黏度大小、双乙酰含量、pH4.6可溶性氮含量、滋味等五项为评价指标,应用模糊数学综合评价方法评价水牛乳Mozzarella干酪发酵剂中球菌与杆菌比例。结果表明,Lb.与St.以1∶1.2的比率混合时,模糊概率达0.83,菌种的综合品质最好,且与其它比率的菌种在统计学上存在显著差异(p<0.05)。
Use Fuzzy Mathematical Comprehensive Evaluation to study that how Coccus and Bacillus were mixed of Mozzarella cheese leaven by buffalo milk,and the following factors were determinded.The factors including： the indexes of the acid-forming performance,the size of viscosity,the diacetyl content,pH 4.6 soluble nitrogen content and the taste of spawn fermentation liquid etc.The results showed that,when Lb.and St.were mixed by 1∶1.2,the fuzzy probability of the strain reached 0.83 and the comprehensive quality was the best.Compared with the other ratio of bacteria had significant differences in statistically（p0.05）.
出处
《食品工业》
CAS
北大核心
2011年第11期99-101,共3页
The Food Industry
关键词
发酵剂
模糊数学综合评价
球菌与杆菌
水牛乳
莫扎瑞拉干酪
culture starter
Fuzzy Mathematical Comprehensive Evaluation
Coccus and Bacillus
buffalo milk
Mozzarella cheese
