摘要
对影响羊奶干酪凝乳效果主要因素进行了研究。结果表明,原料乳浓度越大,凝乳效果越好;杀菌条件以巴氏杀菌或高温短时杀菌效果较好;添加发酵剂使乳酸度达24～25°T效果较好;CaCl2添加量以0.01%～0.03%为宜。用犊牛皱胃酶或羔羊皱胃酶作为凝乳酶,可得到较好的凝乳效果。
In the paper,the main factors affecting goat milk coagulating effect were studied. The results showed that the higher raw milk concentration was, the better coagulating effect was ;When pasteurization or high temperature short time (HTST) sterilization was used the effect was better; Milk acidity got 24～25 °T with lactic acid bacteria starter, the effect was better; The optimal amount of CaCl2 added to raw milk was 0.01%～0.03%; Using calf rennet or kid rennet as milk clotting enzymes, the coagulating effect was better.
出处
《中国乳品工业》
CAS
北大核心
2003年第5期20-22,共3页
China Dairy Industry
基金
陕西省自然科学基金资助项目(99SM07)
