Research on Processing Technology of Fresh Cheese

FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (8): 215-218.

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Research on Processing Technology of Fresh Cheese

LIU Yan-Xia, ZHAO Gai-Ming, ZHANG Qiu-Hui, HOU Yong-Xin, TIAN Li, LI Miao-Yun, GAO Xiao-Ping

College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China

Online:2007-08-15 Published:2011-10-24

Abstract

Abstract: In this experiment, the main technological parameters of fresh cheese processing technology were studied. Single factor experiment method was used to study the effect of milk acidity, CaCl2 concentration, enzyme proportion on clabber effect, output rate and cheese quality. The results showed that the best result reached when milk acidity was 28°T, CaCl2 concentration at 0.02%, chymosin concentration at 0.04% and clabber temperature at 35 ℃.

Key words: chymosin, fresh cheese, technological parameter

LIU Yan-Xia, ZHAO Gai-Ming, ZHANG Qiu-Hui, HOU Yong-Xin, TIAN Li, LI Miao-Yun, GAO Xiao-Ping. Research on Processing Technology of Fresh Cheese[J]. FOOD SCIENCE, 2007, 28(8): 215-218.

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Research on Processing Technology of Fresh Cheese

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