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Title page for etd-0905116-172556


URN etd-0905116-172556 Statistics This thesis had been viewed 608 times. Download 10 times.
Author Yen-Ren SU
Author's Email Address No Public.
Department Bioengineering
Year 2015 Semester 2
Degree Master Type of Document Master's Thesis
Language zh-TW.Big5 Chinese Page Count 71
Title Development of Production Technology of Camembert Cheese
Keyword
  • Development of Production Technology of Camembert Cheese
  • Institute of Food Technologists
  • Penicillium candidum
  • Camembert cheese
  • Camembert cheese
  • Penicillium candidum
  • Institute of Food Technologists
  • Development of Production Technology of Camembert Cheese
  • Abstract Camembert cheese is a soft, ripening cheese. The pasteurized milk was coagulated by rennet. The curd was transferred to molds to drain the whey. The fresh cheese was steeped in salt water, then surface was sprayed spores of Pennicillum candidum. The white mycelial grew on the surface within 7~14 days’fermentation, and then the cheese was aged to soften the core. The successful aged camembert cheese showed white, short mycelium on the surface, little yellow, soft but not runny of the core.
    In the present study, we employed a Penicillium candidum in developing the processes of making camembert cheese. The cow milk was pasteurized and cooled to 30C, 0.165g spores of Pencillium candidum, 0.6g Lactobacillus sp., 1.3g CaCl2 were mixed with 10 liters of the milk. The curd is transferred to molds set on a draining mat to release the whey over 24 h. The fresh cheese was incubated at 13C for 9~11 days. After the cheese surface was completely covered by the mycelium, the cheese was wrapped by BOPP (Biaxially Oriented Polypropylene) film and aging at 5C for 7~9days. The final camembert is 7.5 cm in diameter, 2.5 cm in thickness, 11010g in weight, the mycelium is about 1mm in length.
    Advisor Committee
  • Kow-Jen Duan - advisor
  • Files indicate access worldwide
    Date of Defense 2016-07-26 Date of Submission 2016-09-06


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