切达干酪风味形成及影响因素研究进展  

Research Progress on Formation and Influence Factors of Flavor in Cheddar Cheese

作　　者：王静 张伟博 毛玲 蒋源渊 唐甜 张清平 赵军 张凤 陈冲[2] WANG Jing;ZHANG Wei-bo;MAO Ling;JIANG Yuan-yuan;TANG Tian;ZHANG Qing-ping;ZHAO Jun;ZHANG Feng;CHEN Chong(Chongqing Tianyou Dairy Co.,Ltd,Chongqing 401120;China Agricultural University,Beijing 100190)

机构地区：[1]重庆市天友乳业股份有限公司,重庆401120 [2]中国农业大学,北京100193

出　　处：《中国奶牛》2024年第8期35-40,共6页China Dairy Cattle

基　　金：重庆市技术创新与应用发展专项重点项目(CSTB2023TIADKPX0033)。

摘　　要：切达干酪是世界上消费量最大的干酪,具有独特的风味和较高的营养价值。切达干酪的可接受性很大程度上取决于风味,其风味成分主要包括碳基化合物、含硫化合物和酸等挥发性物质。这些风味化合物的形成是干酪成熟过程中一系列复杂的微生物、生化和化学过程的结果,主要涉及糖酵解、脂肪降解、蛋白水解等初级降解和脂肪酸、氨基酸的次级代谢。乳脂肪、乳源微生物、发酵剂、附属发酵剂、盐含量、成熟温度和时间等因素均会影响切达干酪风味的形成。因此,了解切达干酪风味形成过程和影响因素,对控制切达干酪的品质具有重要意义。本文综述了切达干酪的风味成分、形成机制和影响因素,并对今后的研究热点进行了展望,以期对切达干酪的生产提供理论和技术支撑。Cheddar cheese is the most widely consumed cheese worldwide with unique flavor and high nutrition.The acceptability of Cheddar cheese largely depends on the flavor,which mainly consist of carbon-based compounds,sulfur compounds and acids.The formation of flavor in Cheddar cheese is the result of a complex series of microbiologic,biochemical,and chemical processes during ripening,which involves primary degradation such as glycolysis,lipolysis and proteolysis followed by secondary metabolism of fatty acids and amino acids.The formation of flavor in Cheddar cheese is regulated by a series of influencing factors including milk fat,milk-derived microorganisms,starters,nonstarter lactic acid bacteria,salt content,ripening temperature and time.Thus,learning the formation of flavor and influencing factors during ripening is important for controlling the quality of Cheddar cheese.This article reviewed the flavor components,flavor formation mechanism and influencing factors of Cheddar cheese and predicted the future research direction,in order to provide theoretical and technical support for the production of Cheddar cheese.

关 键 词：切达干酪 风味 干酪成熟 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]