两种羊奶干酪成熟期间理化和生化特性研究  

Physicochemical and biochemical characteristics of two kinds of goat cheese during ripening period

作　　者：邹鲤岭[1] 张富新[1] 李昌盛[1] 昝林森[2] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062 [2]西北农林科技大学动物科技学院,陕西杨凌712100

出　　处：《食品工业科技》2009年第5期72-75,78,共5页Science and Technology of Food Industry

基　　金：国家“十一五”科技支撑计划奶业重大专项(2006BAD04A11);农业部科研专项(nyhyzhx07-037)

摘　　要：对硬质、半硬质羊奶干酪成熟90d内理化和生化特性的研究表明:硬质、半硬质羊奶干酪的pH在成熟过程中都呈先减小后增大的趋势,水分含量逐渐降低,盐含量逐渐增大,蛋白质和脂肪含量先增大后减小。在蛋白质降解产物中,pH4·6水溶性氮(WSN-N)、12%三氯乙酸氮(TCA-N)、5%磷钨酸氮(PTA-N),氨基酸态氮(AAN)含量都呈上升趋势。在脂肪降解产物中,ADV值、羰基价和TBA值变大,POV值在干酪成熟过程中上升和下降交替出现。The study on the physicochemical and biochemical characteristics of the hard and semi-hard goat cheese in a ripening period of 90d showed that the pH presented the trend of increasing at first then decreasing during the ripening process.The moisture decreased gradually during ageing.The salt increased during ripening period.The fat and protein increased at first and then decreased.In degradation products of protein, WSN-N, TCA-N,PTA-N and AAN increased gradually.In degradation products of fat, ADV, Carbonyl value and TBA increased,rising and descending of POV appeared alternately during the processing of cheese ripening.

关 键 词：羊奶干酪 理化特性 生化特性 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]