Mozzarella干酪与模拟Mozzarella干酪成熟过程中微观结构的比较

Research on Microstructure of Mozzarella Cheese and Model Mozzarella Cheese During Ripening Period

对Mozzarella干酪及模拟Mozzarella干酪成熟过程中微观结构进行了比较。调查结果表明,Mozzarella干酪和模拟Mozzarella干酪1的微观结构变化趋势基本相同,而模拟Mozzarella干酪2在成熟过程中结构均匀而致密,整个成熟过程中微观结构变化很小。凝乳酶在Mozzarella干酪整个成熟过程中对其微观结构的形成作用很大。发酵剂在Mozzarella干酪成熟30天前对其微观结构没有影响,而成熟50天时,对Mozzarella干酪微观结构的形成起到间接影响。

The microstructure of mozzarella cheese and model mozzarella cheese were compared during the ripening, the results showed that the microstructure changes of mozzarella cheese and model mozzarella cheesel were similar,while the microstructure of model mozzarella cheese2 were densed and uniformed, changed little during the ripening, The effect of rennet on the microstructure of mozzarella cheese was great during the all ripening periods,while the fermentation bacteria had no influence on the microstructure of 30 d ripening Mozzarella cheese, indirectly influenced the microstructure unitle 50 d ripening.