食品与机械2013，Vol.29Issue(2)：8-12,5.DOI:10.3969/j.issn.1003-5788.2013.02.002
量化筛选中国水牛奶生产Mozzarella干酪所需发酵剂
Quantitative screening of strains for milk mozzarella cheese from Chinese buffalo milk
摘要
Abstract
Lactobacillus bulgaricus, Streptococcus thermophiles, Lacto-bacillus lactis and Lactobacillus casei were studied to find out the components, proportion and dosage of Chinese buffalo milk Mozzarella cheese starters. Ten quality parameters of mozzarella cheese samples were examined and parameter statistical analysis from the 10 items was compared to get the quantitative screening results. The results showed that the optimal combination culture starters among the ratio of 4 species of strain were identical and the addition of the strain reached to 3.0% to produce Mozzarella cheese of Chinese buffalo milk.关键词
水牛奶/Mozzarella干酪/发酵剂/配比/添加量/量化筛选Key words
buffalo milk/ mozzarella cheese/ culture starter, ratio/ addition/ quantitative screening引用本文复制引用
谢毅,李全阳,王芳..量化筛选中国水牛奶生产Mozzarella干酪所需发酵剂[J].食品与机械,2013,29(2):8-12,5.基金项目
国家自然科学基金委员会资助项目(编号:31071576) （编号:31071576）
广西科学研究与技术开发计划项目(编号:桂科攻101000009-5B) （编号:桂科攻101000009-5B）
广西大学科研基金项目(编号:XGL090325) （编号:XGL090325）
