摘要
探讨了钙试剂添加量和凝乳温度对干酪出品率和品质的影响。结果表明,当氯化钙的添加量为牛乳的1.6%,凝乳温度为75℃时,凝块品质最好。若干酪校正出品率提高到13.96%,则乳清中蛋白质含量降低到0.46%。
Effects of cheese yield rate and quality on calcium reagent and temperature was investigated. The results showed that adding 1.6 % calcium chloride of milk volume and curdling at 75 ℃ the yield rate and quality of cheese is optimal. The proofreaded yield rate increased to 13.96 % while whey protein reduced to 0.46 %.
出处
《农产品加工（下）》
2005年第5期69-70,共2页
Farm Products Processing
关键词
干酪
钙试剂
温度
出品率
cheese
calcium reagent
temperature
yield rate
