成熟温度和时间对Cheddar干酪成熟特性的影响研究  

Effect of Ripening Temperature and Time on Ripening Characteristic of Cheddar Cheese

作　　者：王芳芳[1] 罗欣[1] 刘希山[1] 

机构地区：[1]山东农业大学食品科学与工程学院

出　　处：《食品与发酵工业》2005年第9期96-99,共4页Food and Fermentation Industries

基　　金：国家"十五重大科技专项资助项目(2002BA518A16-04)

摘　　要：通过对不同成熟参数下Cheddar干酪蛋白分解、质构、pH及感官评价的分析,探讨了成熟参数对Cheddar干酪的影响,并得出研究条件下的最优成熟温度和时间,分析了Cheddar干酪在成熟过程中的游离氨基酸变化情况。The effect of ripening temperature and time on changes in proteolysis,texture, pH and acceptability was studied. The ripening temperature and time were determined. The changes of free amino acids in cheddar cheese during ripening were analyzed.

关 键 词：成熟温度 成熟时间 CHEDDAR干酪 蛋白分解 质构 接受性 成熟特性 干酪 时间 游离氨基酸 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]