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《China Dairy Industry》 2012-02
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Influence on product quality of milk cake from different coagulums

HUANG Ai-xiang,SUN Hai-jiao,FAN Shu-ting,MA Yuan-yuan(Faculty of Food Science and Technology,Yunnan Agricultural University,Kunming 650201)  
The milk cakes were processed by different coagulums,and the product quality were also analyzed.The best processing technology of three kind milk cakes were successfully developed according to the amounts of different coagulums,milk curd temperature,curd time and molding conditions of milk cake etc.All of the milk cakes showed excellent sensory quality such as color,flavor and texture.the milk cake from plant coagulum(PC) showed best flavor and texture.The amounts of milk cake proteins were not significant different from three milk coagulant.The amounts of amino acids and fatty acids of milk cakes from plant coagulums were highest among three milk coagulant.The milk cake proteins were hydrolyzed by different coagulums but no significant different.
【Fund】: 国家自然科学基金资助项目(31160331)
【CateGory Index】: TQ925.2
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