Study on the Processing Technology of Semi-hard Cheese
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Abstract:
In order to improve the texture and flavor of cheese, the experiment was conducted to determine the optimal technology in this article. The optimal technological parameters were that the addition amount of rennet were 3 g/100 L, at absence of CaCl2, the concentration of NaCl and ripening temperature were 12% and 7 ℃ respectively. And the addition amount of rennet and the ripening temperature had more important influence on the character of cheese.
