Sudy on Processing Technology of Mixed Cheese of Goat and Bovine Milk

doi:10.7506/spkx1002-6630-200904066

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (4): 290-294.doi: 10.7506/spkx1002-6630-200904066

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Sudy on Processing Technology of Mixed Cheese of Goat and Bovine Milk

ZOU Li-ling1，ZHANG Fu-xin1,*，LI Chang-sheng1，ZAN Lin-sen2

(1. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi＇an 710062, China；
2. College of Animal Science, Northwest A and F University, Yangling 712100, China)

Received:2008-06-04 Revised:2008-08-29 Online:2009-02-15 Published:2010-12-29
Contact: ZHANG Fu-xin1,*， E-mail:raulll@stu.snnu.edu.cn

Abstract

Abstract:

In this experiment, the main technological parameters for processing mixed cheese from goat milk powder and bovine milk were studied. The influences of bovine milk proportion, rennet, sterilization conditions, acidification pH value and CaCl2 addition amount on coagulation effect and yield and sensory quality of cheese. The results showed that high quality cheese can be obtained when bovine milk proportion is 35%, kid rennet is used as milk-clotting enzyme, pasteurization (at 63℃ for 30 min) is taken for sterilization, acidification pH value is 6.20 and 0.02% CaCl2 is added.

Key words: mixed cheese of goat and bovine milk, yield, coagulation effect, sensory quality

CLC Number:

TS252.53

ZOU Li-ling1，ZHANG Fu-xin1,*，LI Chang-sheng1，ZAN Lin-sen2. Sudy on Processing Technology of Mixed Cheese of Goat and Bovine Milk[J]. FOOD SCIENCE, 2009, 30(4): 290-294.

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Sudy on Processing Technology of Mixed Cheese of Goat and Bovine Milk

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