摘要
以奶粉为原料 ,经复水、杀菌、接种等工序 ,利用乳酸菌对乳液进行发酵 ,使乳中酪蛋白凝固 ,并确定最佳发酵工艺。再通过离心、压榨、接种毛霉 ,加糖加盐对其进行风味的调整 ,从而得到质地紧密、咸甜适口、香味醇厚的风味干酪产品。
Milk powder was used as raw material, through the process of reconstitution, pasteurization, inoculation ,fermentation, etc, the casein of the milk was transformed into curd by lactics. The optimum conditions was obtained. After centrifugation, pressing, mucor inoculation, dehydration and flavor adjustment, the flavor cheese was obtained, which was of good color, flavor and smell.
出处
《江西农业大学学报》
CAS
CSCD
2002年第5期715-718,共4页
Acta Agriculturae Universitatis Jiangxiensis
