干酪乳杆菌直投式发酵剂制备工艺及应用研究

摘要

基于干酪乳杆菌直投式发酵剂在干酪产品、牛乳产品等多种乳制品发酵中的应用，通过试验对干酪乳杆菌直投式发酵剂的制备工艺进行研究，并对其在干酪产品生产中的应用问题展开探讨。试验表明，发酵剂的制备需要使用复合冻干保护剂，干酪产品生产则需要添加适量的发酵剂。%Lactobacillus casei DVS has been applied in the fermentation of cheese products, dairy products and so on many kinds of dairy products. Based on this, through the research on the test of Lactobacillus casei DVS preparation process, and the application problems in the production of cheese products were discussed. It was found that the preparation of starter culture needed to use compound freeze dry protective agent, and the production of cheese products needed to add the appropriate amount of fermentation agent.