提高成熟温度加快Mozzarella干酪成熟的研究  

Accelerated the ripening of Mozzarella cheese by elevating ripening temperature

作　　者：闫美丽[1] 刘会平[1] 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《中国乳品工业》2005年第5期24-28,共5页China Dairy Industry

基　　金：山西省科委攻关项目(021180)

摘　　要：制作2批Mozzarella干酪A和B,分别在4℃(A)和7℃(B)下成熟,观察其在成熟期间的变化及测定可溶性N的含量等指标,可知在7℃下成熟的干酪在制作后30d的蛋白水解性、功能特性等和4℃下成熟50d的干酪无显著差异,而和7℃下成熟50d的干酪有显著差异。说明成熟温度显著影响干酪的蛋白水解性。在7℃下贮藏的Mozzarella干酪成熟30d可达到4℃下贮存50d的成熟度,即将成熟温度从4℃提高到7℃,可将成熟期缩短20d左右。Cheese A and B were made and ripened at 4 ℃ and 7 ℃ respectively, changes of these two cheeses and the content of Soluble N during ripening period were observed. The result is there are not significent diffierences in proteolysis and functional properties between the cheese stored at 7 ℃ after 30 days which is different from it stored at the same temperature after 50 days and it stored at 4 ℃ after 50 days. It suggest the significant effect of the ripening temperature on the proteolysis. The Mozzarella cheese stored at 7 ℃ after 30 days obtain the same ripeness with at 4 ℃ after 50 days. We can reach the conclusion that the ripening period can be reduced about 20 days by elevating ripening temperature from 4 ℃ to 7 ℃.

关 键 词：MOZZARELLA干酪 成熟温度 蛋白质水解 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]