关键词: 羊奶, 奶酪, 正交试验, 质构分析, 加工工艺

Abstract: [Objective]In this study，the main technical parameters of feta cheese were initially discussed with sheep milk as raw material and combined with cheese process.[Method]The experiment studied that milk sterilization temperature，adding amount of calcium chloride，leavening，adding amount of additives and curd enzymes and other factors，then doing orthogonal test. Through product quality and structure，integrated for sensory evaluation index，seeking an optimal dosage proportion to make soft cheese.[Result]Experimental results showed that the best technology of goats cheese for： sterilization condition 75~80 ℃，15 s，yeast additives for 1.4% and calcium chloride for 0.03%，curd enzymes for adding amount was 0.01%. In the basis of traditional cheese making process to make cheese that flavor，taste type at their best.[Conclusion]This study lays a foundation for complete milk cheese technology development for China，in order to explore for Chinese feta raw materials and taste the milk of soft cheese required to provide technical basis for industrial production.

Key words: goat milk, cheese, orthogonal test, quality and structure analysis, processing technique