摘要
对影响羊奶干酪出品率主要因素进行了研究。结果表明,原料乳浓度越大,羊奶干酪出品率越高;杀菌条件以巴氏杀菌或高温短时杀菌效果较好;CaCl2添加量以0.02%～0.03%为宜;用犊牛皱胃酶或羔羊皱胃酶为凝乳酶,羊奶干酪的出品率最高。
In the paper the main factors affecting g oat cheese product yield were studied.The results showed that the hig her raw milk concentration was,the hig her g oat cheese product yield was;when pasteurization or hig h temperature short time (HTST)sterilization was used the effect was better;the optimal amount of CaCl 2 added to raw milk was 0.02-0.03%;the g oat cheese product yield was hig hest using calf rennet or kid rennet as milk-clotting enzymes.
出处
《食品工业科技》
CAS
CSCD
北大核心
2002年第6期52-54,共3页
Science and Technology of Food Industry
基金
陕西省自然科学基金资助项目。
关键词
羊奶干酪
出口率
凝乳酶
加工工艺
goat cheese
product yield
milk -clotting enzymes
