通过采用三因子二次通用旋转组合试验设计，研究了酪蛋白和脂肪比例（C:F）、均质压力和均质温度对Mozzarella干酪品质的影响，结果表明：酪蛋白与脂肪比例和均质压力对Mozzarella干酪品质的影响极显著（p<0.01）；单因子效益为酪蛋白与脂肪比例>均质压力>均质温度；酪蛋白与脂肪比例和均质温度之间以及均质压力和均质温度之间有明显的交互作用。Mozzarella干酪的优化工艺参数为酪蛋白与脂肪比例（C:F）0.9，均质压力6 MPa，均质温度65 ℃。在此工艺条件下，感官评分达到13.05，为最佳。

By using three-element quadratic current revolving design, the effects of fat content and homogenization on quality of Mozzarella cheese were studied. Results showed that ration of casein to fat(C:F) and the homogeneous pressure had very significant influence on the quality of Mozzarella cheese (p<0.01). The influencing sequence of the parameters from significant to common was C:F, homogenization pressure and homogenization temperature. The interaction between C:F value and homogeneous temperature and the interaction between homogeneous pressure and homogeneous temperature was significant. The optimized processing parameters of Mozzarella cheese were C:F (0.9), the homogeneous pressure (6 MPa) and the homogeneous temperature (65 ℃). Under these conditions, the highest sensory evaluation score was achieved as 13.05.

天津市科技计划项目资助（08ZHNZNC02500）；天津科技大学引进人才科研启动资金（20080420）