奶酪加工生产线

　　Cheese processing line

奶酪可以分为上百种，乳源(包括动物的进食)，是否使用巴式消毒法，乳脂含量，细菌和霉，处理方法和发酵决定了他们的形状，口感，及味道。奶酪可以用香草，香料，或者烟熏来调味。奶酪中的黄色和红色，例如红莱斯特奶酪，是由于添加了胭脂树。

　　Cheese can be divided into hundreds of varieties, milk source (including animal feeding), whether pasteurization is used, milk fat content, bacteria and mold, processing method and fermentation determine their shape, taste, and taste. Cheese can be flavored with herbs, spices, or smoke. The yellow and red in cheese, such as red Leicester, is due to the addition of carmine.

少数乳酪中牛奶是通过加入醋，柠檬汁，或者其他的酸来凝固的，而大部份酪是通过细菌轻微酸化，将乳糖变为乳酸，然后加入凝乳酶使之完全凝固。在素食奶酪中，凝乳酶可以被其他物质代替。大多数素食奶酪是由真菌米黑毛霉发酵制成，但也有一部份是由菜蓟属的不同种类提取出的。

　　A few cheeses solidify by adding vinegar, lemon juice, or other acids, while most cheeses are slightly acidified by bacteria, turning lactose into lactic acid, and then adding rennet to make it completely solidified. In vegetarian cheese, rennet can be replaced by other substances. Most vegetarian cheeses are fermented by the fungus Mucor oryzae, but some are extracted from different species of the genus Cirsium.

大多奶酪呈乳白色到金黄色。传统的干酪含有丰富的蛋白质和脂肪，维生素A，钙和磷。现代也有用脱脂牛奶作的低脂肪干酪。而中国的奶酪品种除了西方的传统干酪制品外，还有广东地区的大良牛乳少数民族的各种非乳酸菌制成的干酪。

　　Most cheeses are milky to golden. Traditional cheese is rich in protein and fat, vitamin A, calcium and phosphorus. Low fat cheese made from skim milk is also used in modern times. In addition to the traditional Western cheese products, there are also various kinds of non lactic acid bacteria cheese made from Daliang milk minority in Guangdong Province.

干酪工艺流程：原料乳→标准化→杀菌→冷却→添加发酵剂→调整酸度→加氯化钙→加色素→加凝乳酶→凝块切割→搅拌→加温→乳清排出→成型压榨→盐渍→成熟→上色挂蜡→成品

　　Cheese process: raw milk → standardization → sterilization → cooling → adding starter → adjusting acidity → adding calcium chloride → adding pigment → adding coagulant → cutting clot → stirring → heating → whey discharge → molding and pressing → salting → ripening → coloring and waxing → finished products