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投稿时间：2018-12-25
投稿时间：2018-12-25
中文摘要: 利用乳酸菌发酵产酸使牛乳凝固生产酸凝奶酪，并通过单因素试验和正交试验确定其最佳的加工工艺。结果表明：当热处理温度和时间分别为75 ℃、15 min，凝乳温度为42 ℃，氯化钙添加量为0.01%，浸洗次数为3 次，加盐量为0.5%时，得到口味清淡，适合中国人食用的中式软质奶酪。
Abstract:Using lactic acid bacteria fermentation to produce acid to make milk coagulate to produce acidcoagulated cheese，and the optimum production conditions of chinese soft cheese were determined by single factor experiments and orthogonal experiment.Results showed that the heat treatment temperature and time were 75 ℃ and 15 min respectively，coagulation temperature was 42 ℃，CaCl2 addition was 0.01 %，washing time was 3 times，salt addition was 0.5%，the chinese soft cheese could be expected with light taste and suitable for Chinese people.
文章编号：201919026 中图分类号： 文献标志码：
基金项目:2016 年度河套学院自然科学青年项目（HYZQ201631）
| Author Name | Affiliation |
| GUO Shu-wen，LI Yun-ling | Agronomy Inner Department of Hetao College，Bayannur 015000，Inner Mongolia，China |
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