水牛乳和荷斯坦牛乳切达干酪成熟期间质量特性对比

Comparison on quality characteristics during ripening of cheddar cheese-making from two different raw milk

为了了解水牛乳和荷斯坦牛乳切达干酪成熟期间的质量特性，采用了理化测定、质构测定和感官评定相结合的方法对其进行研究。结果表明：在成熟期90d内，不同成熟温度下，两种干酪的蛋白质质量分数减少约为1％-4％，脂肪质量分数减少约为4％～10％，且成熟温度越高，质量分数下降越大，水牛乳干酪中蛋白和脂肪质量分数均高于荷斯坦牛乳干酪且两种成分的下降量也是水牛乳干酪更高；pH值呈现先下降后上升趋势。在90d成熟期间，两种干酪的硬度先上升后下降，凝聚性上升，弹性下降。经感官评价，两种干酪在10℃成熟60天时风味最佳，水牛乳切达干酪略受偏爱。可用于水牛乳切达干酪成熟期内质量控制。

In order to investigate the quality characteristics of Cheddar cheese made from Chinese buffalo milk and Holstein milk, physico- chemical determination, texture measurement and sensory evaluation were combined to study on it. The results shown that during the 90 d of ripening the protein content decreased by about 1%-4% and fat content decreased by about 4%-10%. The higher the maturity temperature, the greater the mass fraction content decreased. The protein and fat content were higher in buffalo milk cheese than Holstein milk cheese, and buffalo milk cheese had higher drop both of them. The pH value first increased and then decreased subsequently. During the 90 d of ripening, two kinds of cheese＇ hardness increased first and then decreased, cohesion increased, elasticity decreased. It found that two kinds of cheese had the best flavor ripening 60 days at 10℃ by sensory evaluation , and buffalo milk cheddar cheese was favored slightly. It can be used for the quality control of buffalo milk cheddar cheese ripening period.