译 名：
Research on the Application Characteristics of Direct-vat-starter(DVS) for Mijiunai
作 者：
HE Huan-xiao et al(Beijing University of Agriculture,Beijing 102206)
关键词：
Mijiunai;Direct-vat-starter(DVS);Sensory evaluation
摘 要：
[Objective] To study the application characteristics of DVS for the production of Mijiunai,so as to provide references for simplifying the processing technology of traditional cheese.[Method] Based on the two indices of water-holding capacity and sensory quality,the performance of DVS was evaluated with single factor test and orthogonal experiment.[Result] The best conditions for the production of Mijiunai with DVS were 3% of DVS dose,50 ℃ of fermentation temperature and 4% sugar dose.The influential degree of each factor on the water-holding capacity decreased in the order of DVS dose > fermentation temperature > sugar dose;and the influential degree of each factor on the sensory quality decreased in the order of DVS dose > sugar dose > fermentation temperature.[Conclusion] The study provided references for the industrialized production of Mijiunai with DVS.
