摘要
研究了温度为4,7,10℃时对干酪成熟过程中蛋白水解和质地的影响。结果表明,随着干酪成熟温度的升高,成熟期间干酪中可溶性氮与总氮的比值增加较快,干酪的硬度下降速度也较快。说明在较高的成熟温度下,干酪在较短的时间内能够达到成熟的状态。
Ripening temperature has a direct impact on cheese quality. In present study, the effect of ripening temperature （4, 7, 10 ℃） on protein degradation and texture of Mozzarella cheese was investigated. The results showed that with the increase in ripening temperature of Mozzarella, the ratio of soluble nitrogen to total nitrogen increased, and the hardness of cheese decreased, which revealed that Mozzarella cheese could ripen in a relatively short time at a higher ripening temperature.
出处
《中国乳品工业》
CAS
北大核心
2011年第10期19-22,共4页
China Dairy Industry
基金
现代农业产业技术体系建设专项资金资助(nycytx-0502)
吉林省科技厅重点项目(20080228)
