作　　者： ; ; ; ; ; ; ;

机构地区： 内蒙古农业大学食品科学与工程学院乳品生物技术与工程教育部重点实验室

出　　处： 《乳业科学与技术》 2010年第5期205-211,共7页

摘　　要： 研究了驼乳和牛乳混合干酪的最佳配方,及成熟期间理化和微生物指标的变化。最佳工艺配方为:牛乳的添加比例为40%,发酵剂的添加量为0.06g/L,CaC12的添加量为0.08g/L,凝乳酶的添加量为0.24g/L,凝乳温度为35℃,凝乳pH为6.1。混合干酪成熟期间,蛋白质、脂肪、乳糖、水分含量降低;硬度、咀嚼性增强,黏着性和弹性下降;pH4.6-SN、12%TCA-SN和5%PTA-SN的含量均有不同程度的上升;发酵剂乳酸菌数逐渐下降,非发酵剂活菌数逐渐升高。 Optimal processing craft and change of physicochemical and microbial indexes during ripening of mixed cheese was investigated.The optimal factors of craft was found to be 40% bovine milk,0.06 g/L starter culture,0.08 g/L CaCl2,0.24 g/L rennet,and the coagulating temperature and pH were 35 ℃ and 6.1,respectively.During ripening period of mixed cheese,the content of protein,fat,lactose and water were decreased.Hardness and chewiness was strengthened while vicosity and spingness was reduced.In addition,the content of pH 4.6-SN,12 % TCA-SN and 5 % PTA-SN was slightly increased to some degree.The viable counts of non-starter lactic acid bacteria were gradually increased whereas the viable counts of starter lactic acid bacteria were gradually decreased.

关 键 词： 驼乳 牛乳 混合干酪 加工工艺 成熟特性

领　　域： [轻工技术与工程] [轻工技术与工程]