菌种对Camembert干酪的质构及风味的影响

Effect of different strains on textural and sensorial characterization of Camembert cheeses

应用毛霉M、帚状地霉D和混合霉菌(M+D)来制作表面霉菌成熟Camembert干酪,并研究不同菌种对干酪成熟后的产品质构、感官风味以及游离氨基酸分析等方面的不同影响。结果表明,与国外Camembert干酪相比,应用毛霉M制作的Camembert干酪的硬度、黏性和咀嚼性略低,弹性略高,粘结性无显著差别;应用帚状地霉D制作的Camembert干酪的硬度、黏性和咀嚼性更大;应用毛霉M和帚状地霉D混合制作的Camembert干酪的硬度、黏性、咀嚼性、弹性均小于国外的Camembert干酪,粘结性略高,表现出更成熟和柔软的质地。结果显示,毛霉M有助于抑制干酪的哈味/氧化味形成,而帚状地霉D有助于干酪甜味的产生,应用毛霉M和帚状地霉D混合制作的Camembert干酪表现出甜味、咸味、黄油味、奶香味和蘑菇味等特征,口感较国外的Camembert干酪柔和,苦味、辛辣味和蚝味的感觉降低。

Using Mocur. and Geotrichum penicillatum（ respectively named M and D）,three types of Camembert were produced by the traditional method： Camembert-type cheese with M （CM cheese）, with D （CD cheese） and Camembert-type cheese with M and D （CMD cheese）, The effect of different strains on textural and sensorial characterization of Camembert cheeses was investigated. Compared to traditional Camembert cheese, the hardness, gumminess and chewiness of CM cheese were smaller, springiness was bigger and cohesiveness was not different significantly, The hardness, gumminess and chewiness of CD cheese were bigger, The hardness, gumminess, chewiness and springiness of CM cheese were smaller, and cohesiveness was bigger, which showed more mature and sorer texture. M could control rancid odor, and D was benefit for sweet odor, CMD cheese was characterized by a sweet and salt odor, a buttery, dairy and mushroom flavor, had few bitterness, pungent and rancid flavor.