再制干酪贮藏期间的物理及化学变化

Physical and chemical changes in processed cheese during storage

再制干酪往往被认为是一种保质期较长的、稳定的干酪食品。事实上,再制干酪即便不被微生物污染,室温下的保质期也只有几个月。贮藏期间,再制干酪的质地和风味都慢慢改变,本文阐述了引起储藏期间再制干酪质地和风味变化的主要原因,对引起这些变化的因素加以分析,并概括了国外关于再制干酪储藏期的研究进展。通过对再制干酪贮藏期质地变化的研究,将有助于干酪生产者更好的预测和控制产品贮藏期间的质量。

Processed cheese is often expected to be a stable product with a very long shelf-life,even products without any bacteriological contamination retain their high quality only for a few months at room temperature.During storage ,structure and flavour of processed cheese slowly change.The possible causes for such changes are review in the present paper,at the same time,analysis the main factor which influence these changes,introduce the progress of storage of processed cheese.By the research on the change during storage,it will be helpful for cheesemaker to better predict and control the overall quality of cheese during storage.