摘要
Mozzarella干酪中NaCl的含量影响Mozzarella干酪的品质。本试验采用3×3拉丁方试验设计,三个奶酪槽中凝乳磨碎后分别加NaCl为1%、2%、3%。研究干酪中NaCl的浓度对Mozzarella干酪的品质的影响。结果表明随着干酪中NaCl的浓度的增加,油脂析出性显著降低(p<0.05),干酪的蛋白质水解显著降低(p<0.05),干酪中NaCl的浓度对Mozzarella干酪的融化性,硬度及弹性没有显著的影响。
This study compared the effect of NaCl contents in Mozzarella cheese on quality of Mozzarella cheese.The cheesemaking was replicated on 3 different using a 3×3 Latin square design. NaCl contents of cheese was set 1%,2%,3% in three vat,The result is the free oil formation of the cheese and proeolysis significantly decreased as ration of NaCl contents increased, butthe meltability, TPA springiness and TPA hardness of Mozzarella cheese wasn't affected by NaCl contents of chesse.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第11期89-94,共6页
Food Science
