食品工业科技2012，Vol.33Issue(7)：158-160,164,4.
嗜酸乳杆菌发酵生产低脂干酪凝乳工艺的优化
Optimization of curd process for low-fat cheese fermented by Lactobacillus acidophilus
摘要
Abstract
Using the skim milk as material,the curd process parameters,including the amount of rennet,pH,the amount of CaCl2 and the curd temperature of low-fat cheese,fermented by Lactobacillus acidophilus pre-acidification,were studied through the orthogonal test of L_9（3~4）.The results showed that the optimum parameters of curd process were pH 6.0,CaCl2 addition 0.02%（w/w）,rennet addition 0.01%（w/w,enzyme activity 20000u/g）,temperature 35℃.The cheese produced by these technique parameters had lower fat below 5%,higher yield 29.41%,lower non-fat solids in whey 5.66%,and higher viable count of Lactobacillus acidophilus more than 10~9cfu/mL.关键词
嗜酸乳杆菌/低脂干酪/凝乳工艺/产率/活菌数Key words
Lactobacillus acidophilus/low-fat cheese/curd process/yield/viable count分类
轻工纺织引用本文复制引用
赵瑞香,葛晓虹,赵丽丽,牛生洋,路四海..嗜酸乳杆菌发酵生产低脂干酪凝乳工艺的优化[J].食品工业科技,2012,33(7):158-160,164,4.基金项目
科技部农业科技成果转化资金项目 （）
