China Dairy ›› 2022, Vol. 0 ›› Issue (2): 94-99.doi: 10.12377/1671-4393.22.02.16

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Review on Processing Technology and Influencing Factors of Yunnan Milk Cake Quality

HUANG Li1,2, LI Ling1,3, ZENG Qingkun1,2,*   

  1. 1Guangxi Buffalo Research Institute,Chinese Academy of Agricultural Sciences, Nanning Guangxi 530001;
    2Guangxi Buffalo Milk Quality and Safety Control Technology Engineering Research Center,Chinese Academy of Agricultural Sciences,Nanning Guangxi 530001;
    3Guangxi Buffalo Milk Engineering Technology Research Center,Nanning Guangxi 530001
  • Online:2022-02-25 Published:2022-03-04

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Abstract: Yunnan milk cake,as a traditional fermented dairy product with ethnic characteristics,has excellent quality and simple process,and has great market development prospect. However,it is still in the stage of traditional manual workshop,and it is urgent to realize the standardized production of milk cake. Firstly,the paper summarized and analyzed the current production technology of milk cake,and expounded the key technology to provide reference for the industrialization of technology. Secondly,factors affect milk bread quality were reviewed,including raw milk dilution ratio,curd temperature and pH,milk coagulant,compression strength and time and exogenous additives,dived into the influence of these factors on the process and product quality to carry out the new technology of cheese and provided the theory basis for new product research and development to bring the rich ethnic characteristics of milk cake to market sale.

Key words: milk cake, processing technology, quality, influencing factors

CLC Number: 

  • TS252.56
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