摘要
以新鲜牛乳为原料,通过对发酵剂添加量、凝乳酶添加量、切割pH、离心转速作单因素试验,结果表明,添加3.5%的发酵剂时,产酸量适中,产品奶香味浓,酸味淡,感官品质最好。添加0.15%的凝乳酶获得的蛋白质含量最高。添加0.2%的凝乳酶,制得的干酪出品率最高。在pH达到4.6时切割,测得水分的含量最大,在pH达4.7时切割,测得的蛋白质含量最大。离心转速在2 400 r/min时,获得的蛋白质含量和干酪出品率都最高。
Use microbial enzymes curd, cutting pH, centrifugal RPM for single factor experiment. The results show that, when the starter, add 3.5% in moderate acid, products, sour milk fragrance, best quality. When rennet addition is 0.15%, the highest protein content is obtained. When rennet addition is 0.2%, the prepared cheese yield is the highest. Cut when the pH up to 4.6, the maximum moisturecontent is measured. Cut when the pH 4.7, the maximum protein content is measured. In 2 400 r/min centrifugal, obtain the protein content and cheese are the highest yield.
出处
《食品工业》
北大核心
2014年第10期4-6,共3页
The Food Industry
基金
内蒙古农业大学职业技术学院应用技术基金
