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当前位置: 首页 > 文章 > 驼乳和牛乳混合干酪的研制 乳业科学与技术 2010,33 (5) 205-211
Position: Home > Articles > Study on Processing Technology of Mixed Cheese of Camel and Bovine Milk Journal of Dairy Science and Technology 2010,33 (5) 205-211

驼乳和牛乳混合干酪的研制

作  者：
王娟;何俊霞;潘蕾;王朝霞;李建美;贾志玲;吉日木图
单  位：
教育部乳品生物技术与工程重点实验室
关键词：
驼乳;牛乳;混合干酪;加工工艺;成熟特性
摘  要：
研究了驼乳和牛乳混合干酪的最佳配方,及成熟期间理化和微生物指标的变化。最佳工艺配方为:牛乳的添加比例为40%,发酵剂的添加量为0.06g/L,CaC12的添加量为0.08g/L,凝乳酶的添加量为0.24g/L,凝乳温度为35℃,凝乳pH为6.1。混合干酪成熟期间,蛋白质、脂肪、乳糖、水分含量降低;硬度、咀嚼性增强,黏着性和弹性下降;pH4.6-SN、12%TCA-SN和5%PTA-SN的含量均有不同程度的上升;发酵剂乳酸菌数逐渐下降,非发酵剂活菌数逐渐升高。
译  名：
Study on Processing Technology of Mixed Cheese of Camel and Bovine Milk
作  者：
Wang Juan1,He Junxia1,Pan Lei1,Li Jianmei1,Jia Zhiling1,Jiri Mutu1,2* (1 Key Lab of Dairy Biotechnology and Bioengineer,Ministry of Education,College of Food Science and Engineering,Inner Mongolia Agricultural University,Huhhot of Inner Mongolia 010018,China;2 Camel Protection Association of Inner Mongolia,Hohhot of Inner Mongolia 010018,China)
关键词：
camel milk,bovine milk,mixed cheese,processing technique,ripening texture
摘  要：
Optimal processing craft and change of physicochemical and microbial indexes during ripening of mixed cheese was investigated.The optimal factors of craft was found to be 40% bovine milk,0.06 g/L starter culture,0.08 g/L CaCl2,0.24 g/L rennet,and the coagulating temperature and pH were 35 ℃ and 6.1,respectively.During ripening period of mixed cheese,the content of protein,fat,lactose and water were decreased.Hardness and chewiness was strengthened while vicosity and spingness was reduced.In addition,the content of pH 4.6-SN,12 % TCA-SN and 5 % PTA-SN was slightly increased to some degree.The viable counts of non-starter lactic acid bacteria were gradually increased whereas the viable counts of starter lactic acid bacteria were gradually decreased.

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