摘要
主要研究了切达干酪(Cheddar cheese)成熟过程中脂肪的分解和氧化。结果表明:切达干酪在成熟过程中酸度值(ADV)、羰基价(CBV)和硫代巴比妥酸值(TBA)随着时间的延长逐渐增大,过氧化值(POV)呈先增大后减小的趋势。
This research studied fat lipolysis and oxidation of Cheddar cheese during ripening.And the results showed that acidity value（ADV）,thiobarbituric acid（TBA） and carbonyl value（CBV） presented increasing tendency;peroxide value（POV） increased and decreased alternately during ripening period,which suggested that the fats in cheeses had a series of lipolysis and oxidations.
出处
《乳业科学与技术》
2010年第6期261-263,共3页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
关键词
切达干酪
脂肪分解和氧化
cheddar cheese
fat lipolysis and oxidation
