乳清浓缩蛋白添加量对新鲜干酪品质影响的研究  

Effect of addition amount of whey protein concentrate on quality of fresh cheese

作　　者：季妮娜[1] 项丽丽[1] 霍贵成[1] 

机构地区：[1]东北农业大学乳品科学教育部重点实验室,哈尔滨150030

出　　处：《食品科技》2010年第10期83-87,共5页Food Science and Technology

基　　金：东北农业大学生物乳制品研发理论与技术创新团队项目(CX-T007)

摘　　要：通过向原料乳中添加不同含量乳清浓缩蛋白(WPC80)并制成新鲜干酪,对新鲜干酪的水分含量、持水能力(WHC)、质构参数进行测定,同时进行感官评价和微观结构的观察,分析了乳清浓缩蛋白添加量对新鲜干酪持水性的影响。实验结果表明,当WPC添加量为3%时新鲜干酪持水能力显著提高,品质最佳。This experiment uses different content of whey protein concentrate （WPC-80） as additives into the production of fresh cheese. Analysis the impact of whey protein concentrate on the water holding capacity of fresh cheese, through determinate the moisture, water holding capacity, structure, sensory quality and microstructure of fresh cheese. The results show that all levels to meet the requirement when the additives is 3%, the water holding capacity significantly increased.

关 键 词：乳清浓缩蛋白 新鲜干酪 持水性 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]