Research on Processing Technology of Skim Milk Cakes
As a dairy product with ethnic characteristics in the Yunnan region,milk cake is highly favored by the Yi and Bai ethnic groups.In this study,skim milk was used as the raw material to produce milk cake and sensory evaluation was used as an indicator.Single-factor and Box-Behnken response surface experiments were conducted to optimize the best processing formula for skim milk cake,including the amount of rennet,coagulation temperature,and skim milk powder.The sensory,physicochemical,and total bacterial counts of the products were determined.The optimal processing parameters for skim milk cake were as follows:2% rennet addition,40℃ coagulation temperature,14% skim milk powder addition,and 6% white sugar addition.Under these process conditions,the skim milk cake product has some milk flavor,high protein,low fat,and high nutrient content,such as calcium and vitamin VD.The research is vital for the development of ethnic dairy products in Yun-nan.
万方数据
维普
