因子试验优化牦牛乳酸化干酪素生产工艺的研究

摘要

Using factors and single factor design, the optimal processing technologies of yak milk casein of acidification have been screened. The optimal processing technologies are as followed: the temperature of degreasing is at 35 X2, the dilutes rate of hydrochloric acid is 1:6, the addition content of hydrochloric acid is 4.67 mL(4.67%) and the way of sterilizes is at 75 ℃ for 15 s.%以鲜牦牛乳为原料,采用全因子及单因子试验优化牦牛乳酸化干酪素的生产工艺.结果表明,牦牛乳酸法干酪素的最佳工艺为脱脂温度35℃,盐酸稀释比1∶6,盐酸添加量4.67 mL,杀菌方式为75 ℃(15 S).