摘要
研究加工过程中不同堆酿pH值的纤丝干酪在后熟过程中可榨乳清含量、滴定酸度、蛋白质水解及游离脂肪酸含量的变化趋势。结果表明:堆酿pH值对纤丝干酪的后熟过程中可榨乳清含量、滴定酸度和蛋白水解有影响,对纤丝干酪游离脂肪酸含量影响较小。
The objective of this study was to determine the impact of milling pH on proteolysis,titratable acidity,expressible serum and free fatty acid of string cheese during storage at 4 ℃.Milling pH affected proteolysis,titratable acidity,expressible serum of string cheese.However,the free fatty acid of string cheese was obviously unaffected by differences in milling pH.
出处
《食品与机械》
CSCD
北大核心
2012年第2期15-17,共3页
Food and Machinery
关键词
干酪
堆酿pH
成熟
cheese
milling pH
ripening
