干酪脱水缩合过程影响因素的研究进展

Research progress of influence factors for syneresis of cheese

脱水缩合作用是干酪制作过程中必不可少的过程,也是影响干酪品质和稳定性的重要过程。牛乳组分(脂肪、蛋白质、微量元素及体细胞等)及干酪加工工艺(切割、搅拌、加热、压榨等)都会影响脱水缩合作用。本文主要介绍这些因素对脱水缩合作用的影响,为干酪在加工过程中的质量控制提供技术支持。

Syneresis is essential in the process of cheese making, and is an important technology for influencing the cheese quality and stabili- ty. Milk components （such as fat, protein, trace elements and somatic cells） and technological conditions （such as cutting, mixing, heating and pressing） will affect the syneresis. This research was focused on the impact of these factors on syneresis, with a view to provide references for the quality control in cheese making process.