食品工业科技2012，Vol.33Issue(14)：279-283,5.
羊奶软质奶酪关键工艺及成熟特性的研究
Study on key process and ripening characteristic of goat＇s milk soft cheese
摘要
Abstract
The goat milk soft cheese were investigated and the main technology parameters were optimized. The physical and chemical indicators and the microstructure of cheese were also observed during ripening. The results showed that best process parameters of goat milk soft cheese were the sterilization temperature at 72- 75℃,sterilization time at 15-20s,added lactic acid bacteria at 0.4%,curd temperature of 36℃,calcium chloride concentration at 0.03%,rennet at 0.55mL/1001U and pH at 5.9.As time increasing,the degree of cheese protein degradation increased,the smaller hole appeared at protein structure and the structure became rough,the unique smell of mutton were greatly reduced by fermentation action.关键词
羊奶/软质奶酪/工艺/微观结构Key words
gost milk/soft cheese/technology/microstructure分类
轻工纺织引用本文复制引用
顾建勤,刘兴龙,于倩..羊奶软质奶酪关键工艺及成熟特性的研究[J].食品工业科技,2012,33(14):279-283,5.基金项目
甘肃省教育科学“十一五”规划重点课题（GSBG（2009）GXZ016）. （）
