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《Journal of Dairy Science and Technology》 2011-02
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Influences of Different Factors on Sensory Quality of Yunnan Dairy Cake

Li Changsheng1,Zou Liling2,Huang Huifu1,Sun Qian1,Shi Xiaodong1(1 College of Biological Resources and Environment Science,Qujing Normal University,Qujing of Yunnan 655011,China; 2 Department of Environment and Geology,Yunnan State Land Resources Vocational College,Kunming of Yunnan 650217,China)  
For improving the processing technology of Yunnan dairy cake,the influences of different factors on sensory quality of Yunnan dairy cake was studied with Qujing goat milk as material using the method of a single factor experiment analysis.And the results showed that optimum parameters of Yunnan dairy cake was dilution radio of raw milk for 1:0.5,curd temperature at 85 ℃,curd pH at 4.4~4.6,water content at 60 %.
【Fund】: 曲靖师范学院青年研究项目基金(项目编号2010QN015)
【CateGory Index】: TS252.5
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