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.

• 研究了豆乳浓度对凝乳强度的影响,并分析了原因;采用正交实验分析各因素对凝乳强度影响的程度,并制作干酪进行比较。