不同凝乳时间对Mozzarella干酪品质的影响

食品科学 ›› 2004, Vol. 25 ›› Issue (12): 55-58.

不同凝乳时间对Mozzarella干酪品质的影响

雷蕾, 任发政, 任星环

中国农业大学食品科学与营养工程学院

出版日期:2005-12-15 发布日期:2011-10-24

Effect of Coagulation Time on Quality of Mozzarella Cheese

LEI Lei, REN Fa-Zheng, REN Xing-Huan

College of Food Science and Nutritional Engineering,China Agriculture University

Online:2005-12-15 Published:2011-10-24

摘要/Abstract

摘要： 凝乳切割强度影响Mozzarella干酪品质,凝乳强度一般通过与之对应的平均凝乳时间(从添加酶到切割凝乳这段时间为凝乳时间)判断。本实验凝乳时间分别设定为30、40、50min,研究凝乳时间对Mozzarella干酪品质的影响。结果表明选用产酸较慢的发酵剂,更长的凝乳时间(切割时更硬的凝乳)导致了干酪中更多的水分含量和更高的干酪产量。同时干酪也具备了更柔软,更光滑均匀的质地。

关键词: Mozzarella干酪, 凝乳强度, 凝乳时间

Abstract: Coagulum firmness would affect on the quality of mozzarella cheese. Coagulum firmness corresponded to average coagulation time from coagulum addition to cutting the curd. Three firmness levels were tested. The coagulation time was set as 30, 40, 50min separately. This study compared the effect of coagulum firmness on cutting on Mozzarella cheese. A slow acid- producing culture was used. A longer rennet coagulation time (firmer coagulation at cutting) resulted in an increase in cheese moisture and cheese yield.

Key words: Mozzarella cheese, coagulum firmness, coagulation time

雷蕾, 任发政, 任星环. 不同凝乳时间对Mozzarella干酪品质的影响[J]. 食品科学, 2004, 25(12): 55-58.

LEI Lei, REN Fa-Zheng, REN Xing-Huan. Effect of Coagulation Time on Quality of Mozzarella Cheese[J]. FOOD SCIENCE, 2004, 25(12): 55-58.

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