夸克干酪是新鲜干酪的重要品种之一，其低脂高钙，易于消化，高蛋白，具有温和的酸味，是一种受人喜欢的乳制品。
目前夸克干酪的生产仍然是以传统的生物发酵的方法和酶凝方法为主，但是，传统的生产夸克干酪的方法产生了诸如菌种的保藏花费、生产时间长而且产率较低等问题，生产夸克干酪的凝乳酶——小牛皱胃酶短缺，价格昂贵，致使夸克干酪的生产成本过高，不易被消费者接受。
本实验通过对新鲜酸凝干酪的钙含量、水分含量的测定和感官评分，确定柠檬酸为生产新鲜酸化干酪的最佳酸化剂，研究了用直接酸化法生产夸克干酪时酸化剂对夸克干酪产率及制作时间的影响，结果表明：与传统的酶凝夸克干酪比较，酸凝干酪的实际产率和校正产率都要比酶凝干酪的低，酸凝干酪的固形物含量相对要少一些,夸克干酪的蛋白质含量也相对要少一些，酸凝干酪乳清中的固形物含量要稍大一些，两者相差约3%，酸凝干酪乳清中的蛋白质含量偏小。用直接酸化法生产夸克干酪对夸克干酪的产率、制作时间及乳清中固形物含量的影响很显著。
关键词：酸化剂；夸克干酪；直接酸化法；品质影响
Abstract
The quarks cheese is one of the important fresh cheese varieties, low fat, calcium, protein, easy to digest, a mild acidity, is a popular dairy products. Currently the quarks cheese in a traditional production of biological fermentation method and the method of enzymes, however, the traditional production method of quarks cheese strains produced such as the long production cost, biomaterial and low yield, production of quarks cheese curd enzymes enzyme shortages, ZhouWei mavs expensive, causing the quarks cheese production costs are high, the consumers.
For study of the process optimization of direct-acidified quark cheese, the citric acid was found to be the best acidifier acidified for the production of fresh-acid cheese by determinating the content of Ca、the content of moisture and the content of fat in this study. Compared to the traditional Quark cheese is curd by rennin, a method of adding citric acids directly to produce quark cheese has the lower yield and yield correction , which has the less sour condensate solids content of cheese，has the less protein content and direct-acidified Quark cheese has whey solids to be slightly larger, acid coagulated cheese whey protein partial small. Produced by direct acidification of the quark cheese has difference about quark cheese yield, production time and solid content of whey very significant.
Key word: acidifier quark cheese; direct-acidified ; quality
目录
摘 要 I
Abstract II
1 前言 1
1.1 干酪定义及起源 1
1.2 干酪的种类 1
1.3 新鲜酸凝干酪 1
1.4 夸克干酪 2
1.5 国内外的发展状况 2
2 材料与方法 3
2.1 主要原料与试剂 3
2.2 仪器设备 3
2.3 试验指标测定 3
2.4 试验方法 5
3 结果与讨论 6
3.1 最佳酸化剂的筛选研究 6
3.2 不同种酸化剂对新鲜干酪感官指标的影响 7
3.3 柠檬酸做酸化剂对新鲜干酪产率的影响 8
3.4 柠檬酸酸化剂对夸克干酪制作时间的影响 9
4 结论 11
参考文献 12
致谢 13
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