We research the effect about concentration of milk and quantity of CaCl2 and concentration of rennase and pH to coagulating property of soft cheese during production. The experiment shows: When the concentration of milk is 1.029g/mL, the quantity of CaCl2 is 0.02%, the concentration of rennase is 2.5g/L milk and pH is 5.8, we can product soft cheese which has soft flavor and exquisite tissue.
The optimum technology parameters were investigated by orthogonal test,the results showed that bean to water 1∶10,defatted milk 10%,balsam pear juice 20%,sugar 8%,compound soybean milk stabilizer 0.2%, inoculum size 4% and fermented at 41℃ for 6h,the balsam pear soybean yogurt with uniform colour,fine smoth tissue,pleasant sweetness and sourness,and mild aroma may be prepared.
The average recoveries of amoxicillin in spiked animal tissues ranged from 77.3% to 97.4%,and the relative standard deviations were between 1.2% and 13.5%. The limit of detection was below 10 μg/kg. The relative standard deviations of intra-assay and inter-assay were both within 10%.