钙添加对切达奶酪品质的影响

Effect of calcium chloride on the characteristics of cheddar cheese

研究了钙添加(100、200、500 mg/L)对切达奶酪成熟特性及感观品质的影响。测定了切达奶酪在成熟中不可溶钙、pH 4.6-可溶性氮、12%三氯乙酸(TCA)-可溶性氮、质构及挥发性风味物质的变化,对产品进行气味、滋味及质构的感观评价。结果表明:钙添加能显著降低蛋白质水解程度,增大奶酪硬度及弹性,降低切达奶酪苦味。0~200 mg/L钙添加对质构的感官无显著性影响,500 mg/L钙添加能显著降低奶酪粘性和凝聚性,并导致奶酪呈现易碎性和粉质特性。

A range of 0-500 mg/L CaCl2 was added to cheddar cheese to determine the effect on the ripening and quality of the cheese. The insoluble Ca、p H4. 6-soluble nitrogen、12% TCA-soluble nitrogen and volatile flavor were measured during the ripening of cheddar cheese. The sensory evaluation of odor,taste and texture were also tested. The result indicated that CaCl2 efficiently reduced proteolysis and bitter taste,improved hardness and springiness of the samples. Adding 0 to 200 mg/L CaCl2 had no significant influence on the texture. But a higher concentration of 500 mg/L could lower the adhesiveness and cohesiveness,and increase the crumbly and pulverous of the cheese product.