学术
国际标准刊号：ISSN 1007-2764
国内统一刊号：CN 44-1620
摘 要:
本文主要研究了半硬干酪的加工工艺。通过试验得半硬干酪的最佳工艺条件为凝乳酶的添加量为3g/100L，不添加CaCl2，盐水浓度为12％，后熟温度为7℃。且凝乳酶的添加量和后熟温度对半硬干酪品质的影响相对较大。[著者文摘]
文章出处:
《现代食品科技》-2007年23卷10期 -62-65页
Modern Food Science and Technology
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1673-9078（2007）10-0062-05
相关文章:
Study on the Processing Technology of Semi-hard Cheese
LI Kai-xiong, LI Xing-ke, LI Ying-biao, HE Jia-liang, LU Shi-ling （College of Food Science, Shihezi University, Shihezi 832003 China）
Abstract:
In order to improve the texture and flavor of cheese, the experiment was conducted to determine the optimal technology in this article. The optimal technological parameters were that the addition amount of rennet were 3g/100kg, at absence of CaC12, the concentration of NaC1 and ripening temperature were 12 % and 7 ℃ respectively. And the addition amount of rennet and the ripening temperature had more important influence on the character of cheese.[著者文摘]
Key words:
cheese; processing technology; study
收稿日期: 2007-09-05
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