• 作者： 林慶文; 呂麗棻
• 作者服務機構： 國立臺灣大學畜牧學系
• 中文摘要： 本省氣候及民間食用習慣宜於鹽漬品之製造，遂嘗試以牛乳為原料製造一鹽漬乾酪，期以拓
  展國人食用乳製品的另一型式。玆將所得主要結果列於下：
  (1) 十二種自豆腐乳分離出之黴菌，分別檢定對牛乳及其凝乳塊的蛋白質分解力；並測定黴
  菌之生長情形，以選擇最適於乾酪表面發酵之菌?。結果顯示，以 Mucor sp. Soochow 為最佳
  。其菌形經鑑定擬似為 Mucor javanicus·
  (2) 自乾酩風味、熟成度及其質地觀之，鹽漬液的濃度以 6% 為適當。
  (3) 為防止乾酪表面軟化並延長其保存度，可將鹽漬液之 pH 於浸漬前調為 4.6。
  (4) 依既選之鹽漬條件進行三十天熟成，結果顯示確能獲得風味良好、質地細緻，熟成順利
  之製品（其化學成分於脫脂乳乾酪：水分 67.05%；蛋白質 21.25%；水溶性氮 1.06%；水
  溶性蛋白態氮 0.49%；(月示)態氮0.46%）。倘若再經調味處理勢必更為滿意。a
• 英文摘要： Being the climate condition and people'shabit of eating suitable for manufacturingthe brined products, the brined cheese wasmade for the purpose of finding a new typeof cheese, The main results were as follows;(1) Mucor sp. Soochow, identified with Mucor Javanicus from its morphological and physiological characteristics, was select- ed from 12 strains of molds isolated from Chinese soybean cheese as a sur- face-fermented starter for manufacturing on the basis of its proteolytic activity and the growth of molds developed in milk and clotted milk curd.(2) In view of cheese flavor, ripening ratio and texture, the suitable salt concentra- tion of brine in both of cheeses made from skim milk and whole milk was 6%(3) For preventing the softenning of cheese surface and prolonging the storage time, the pH value of brine would be adjusted to 4.6 before pickling·(4) On the chosen condition, the ripening of brined cheese seemed to have proceeded smoothly. The final product actually show- ed good flavor and fine texture. The che- mical analysis data of it made from skim- milk were: moisture 67.1%, protein 21.3%，water-soluble nitrogen 1.06%, water-soluble protein nitrogen 0.49%, proteose nitrogen 0.46%.
• 中文關鍵字： --
• 英文關鍵字： --