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《China Dairy Industry》 2003-03
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Optimization of Mozzarella cheese processing technology

LIU Hui-ping,NAN Qing-xian,MA Chang-wei (College of Food Science,China Agric ultural University ,Beijing 100094,China)  
The three key elements affecting Mozzarella cheese were chosen in this paper :Cooking temperature ,Cheddar pH and Stretching temperature,adopted three elements quadratic cu rrent revolving designs ,with the yield rate of cheese,pH 4.6soluble N ,12%TCA soluble N and sensory evaluation ,and carried on t he synthesis evaluation.The most op timal tech-nology of Mozzarella cheese was chosen :The cooking temperature is 38℃,C heddar pH 5.25,stretching temperature is58℃.The cheese has the highest yield rate and better synthetical quality by these technique parameters.The r egulars that af-fect aforesaid 4targets was found by these three elements,offered the specified theory foundation for varieties of Mozzarella cheese processing.
【Fund】: 山西省科委攻关项目(021180)
【CateGory Index】: TS252.53
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