Research On Industrialization Technology Processing Of The Mongolian Hurood's

The Mongolian traditional cheese hurood is one of the traditional Mongolian food and belongs to cheese classification.It contains protein,calcium,iron,phosphorus and so on.Most of customer prefer to enjoy it.The purpose of this research is to industrialize the production process of Mongolian traditional cheese.The processing technology and parameters of milk bean curd were discussed from the aspects of the separation of the auxiliary starter and its fermentation characteristics,the ratio of the fermentation bacteria,the amount of fermentation,the temperature and time of fermentation,the whey and the emulsification temperature.The results showed that 8 strains of lactic acid bacteria,6 strains of Lactobacillus and 2 strains of Lactococcus were isolated and screened from traditional yoghurt and fresh whey samples.Four strains of lactic acid bacteria T were screened by fermentation acid and sensory characteristics.T-6,T-2,T-11G and N-9.The best ratio of T-6:T-2:N-9:T-11G = 6:3:2:1 was obtained by the combination test of the four lactic acid bacteria with fermentation time and sensory score as the index.From the pretreatment of raw milk,adding fermentation of auxiliary starter,adjusting the fermentation temperature,adjusting the whey temperature and adjusting the mixing temperature(emulsification),the optimum industrial production parameters were as follows:raw milk fat 1.4%,adding compound fermentation,the amount of bacteria added 3%,fermentation temperature 18 ?,row whey temperature 58 ?,stirring(emulsification)temperature 85 ?.The rate of milk tofu produced by the industrialized process was 8.31%,the sensory score was 85 points,21.4%higher than that of the traditional process,and the sensory score increased by 16.4%.