FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (5): 382-384.

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Reserch on Process of Peaunt Milk and Milk Mixed Cheese

 JIAN  Jing-Ying, ZHANG  Zhi-Sheng, LI  Jian-Lei   

  1. Collage of Animal Science and Technology,Agricultural University of Hebei,Baoding 071001,China
  • Online:2007-05-15 Published:2011-12-31

Abstract: In this paper,the main factors affecting mixed-milk cheese coagulation effects were studied.The results showed that, when added peanut milk is 20%,acidity adjucted to 24°T,amount of calf rennet added 0.30% and amount of CaCl2 added 0.06%, the coagataling effects are optimal.

Key words: mixed-milk, technological, coagulating effect