包装与食品机械2017，Vol.35Issue(3)：1-6,6.DOI:10.3969/j.issn.1005-1295.2017.03.001
发酵剂、氯化钙及凝乳酶添加量对白牦牛乳Mozzarella干酪质构的影响
Effects of Addition Amounts of Fermentation Starter,Calcium Chloride and Rennet on Texture of Mozzarella Cheese of White Yak Milk
摘要
Abstract
White yak milk was processed into Mozzarella cheese.On the basis of single extraction experiment,Box-Behnken response surface method was used to optimize the addition amounts of fermentation starter,calcium chloride and rennet.The comprehensive score of texture for selecting the optimum process parameters of Mozzarella cheese of white yak milk.The optimum process parameters were determined as follows:the comprehensive score of texture was 11.095,yield was 20.53% and sensory score was 93.76 of Mozzarella cheese of white yak milk when addition amounts of fermentation starter,calcium chloride and rennet were 0.24 g/L, 0.23 g/L and 0.04 g/L.With the optimal process parameters,the Mozzarella cheese of white yak milk tasted fine ,homogenous texture and suitable firmness.关键词
白牦牛乳/Mozzarella干酪/响应面法/工艺参数Key words
White yak milk/Mozzarella cheese/response surface method/process parameters分类
轻工纺织引用本文复制引用
张义全,梁琪,张炎,宋雪梅..发酵剂、氯化钙及凝乳酶添加量对白牦牛乳Mozzarella干酪质构的影响[J].包装与食品机械,2017,35(3):1-6,6.基金项目
国家自然科学基金项目(31660468) （31660468）
