摘要
为提高羊奶干酪的出品率和感官品质,以关中奶山羊奶为原料,研究了原料乳浓度、凝乳酶、杀菌条件、酸化条件和氯化钙对羊奶干酪出品率和感官品质的影响。结果表明,原料乳浓度较高,凝乳酶选用羔羊凝乳酶,杀菌条件63℃,30min,酸化pH6.4,氯化钙添加量0.01%-0.02%时干酪出品率较高、感官品质较好。
The main factors affecting goat cheese yield and recovery of milk composition were evaluated using Guanzhong goat milk as material. The results showed that the higher goat cheese yield and sensory quality were achieved by using raw milk kid rennet as milk-clotting enzymes, processing of of higher concentration and acidulated pH at 6.40, pasteurization and adding 0.01%-0.02% CaCl2.
出处
《乳业科学与技术》
2008年第6期269-272,共4页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
