快速成熟契达干酪成熟期间的理化特性变化

Studies on physicochemical characteristics of accelerated ripening Cheddar cheese

对天然契达(Cheddar)干酪快速成熟期间理化特性进行了研究,结果表明,在21 d内,pH值呈下降趋势(P<0.05),在21 d到35 d的成熟中,pH值缓慢增加(P>0.05);Cheddar干酪快速成熟过程中由于蛋白酶和脂肪酶的作用使蛋白发生水解,pH值为4.6醋酸溶液—水溶性氮质量分数、质量分数为12%的三氯乙酸—可溶性氮和游离氨基酸(FAA)的质量分数都呈明显增加趋势(P<0.05);成熟过程中TPA各项指标均有不同程度的变化,硬度和凝聚性呈先下降后增加的趋势,弹性和咀嚼性呈先上升后下降的趋势。

The studies on the physicochemical characteristics of Cheddar cheese during ripening period showed that the pH value decreased significantly during the first 21d of ripening（P0.05） and then increased steadily（P0.05） in the following ripening period of 21d to 35d.Concurrently,the levels of the soluble nitrogen of pH 4.6 acetate buffer and 12%TCA and FAA of Cheddar cheese increased significantly（P0.05）,as cheese protein was hydrolyzed by protease and lipidase.To some degree,indexes of TPA changed during ripening period.The values of the hardness and cohesiveness increased after decreased sequentially.On the other hand,both the values of the chewiness and springiness increased continuously and then decreased.