天然奶酪对再制奶酪理化性质的影响  

Influence of cheese on physicochemical properties of processed cheese

作　　者：陈苓[1] 刘会平[1] 

机构地区：[1]天津科技大学食品营养与安全教育部重点实验室,天津300457

出　　处：《中国乳品工业》2012年第11期33-35,共3页China Dairy Industry

摘　　要：研究了天然干酪的添加量及其成熟度对再制奶酪理化性质及功能特性的影响。结果表明:再制奶酪的完整酪蛋白质量分数、储能模量、损耗模量和硬度均随着天然奶酪的添加量及其成熟度的增加而呈现下降趋势,而再制干酪的风味及组织状态则不然;成熟度为1月和4月的天然Mozzarella干酪配比为2︰1时,产品的功能特性及口感最佳。Effects of the natural cheese addition and maturity to physicochemical properties and functional properties of processed cheese were studied. The results showed that the storage （G＇） modulus, loss （G″） modulus, and hardness of the processed cheese decreased as the content of intact casein content of the mature cheese raw material increased, but not the taste of the processed cheese. When the proportion between young and mature Mozzarella cheese were 2：1, the function properties and taste of the products were best.

关 键 词：天然干酪 成熟度 完整酪蛋白 再制奶酪 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]