乳清添加对马苏里拉奶酪成熟过程中风味物质及其品质的影响

Effect of whey addition on flavor substances and the quality of Mozzarella cheese during the ripening period

该研究以未添加乳清的马苏里拉奶酪为对照,考察乳清对马苏里拉奶酪成熟期内(0 d、30 d、60 d、90 d)乳酸菌活菌数、油脂析出性、挥发性风味物质及氨基酸含量的影响,并对挥发性风味物质与氨基酸进行相关性分析。结果表明,在奶酪成熟期内,两种奶酪的活菌数均呈先增加后减少的趋势,油脂析出性均增加,且乳清奶酪均高于对照奶酪;两种奶酪的挥发性风味物质存在差异,从2种奶酪中共检测到61种挥发性风味物质,其中对照奶酪中共检出43种,乳清奶酪中共检出55种。乳清奶酪中的醇、酸、醛、酮、酯类物质的含量及种类均高于对照。两种奶酪成熟期间均分别检测到15种游离氨基酸,乳清奶酪成熟90 d时的氨基酸含量(848.92 mg/kg)高于对照奶酪(663.44 mg/kg)。除精氨酸、丝氨酸、酪氨酸、天冬氨酸外,其余氨基酸对20种挥发性风味物质具有积极作用。综上,乳清添加可提升马苏里拉奶酪的风味。

Using Mozzarella cheese without whey addition as the control,the effect of whey on lactic acid bacteria viable count,oil release property,volatile flavor substances and amino acid content of Mozzarella cheese during the ripening period(0 d,30 d,60 d,90 d)were investigated,and the correlation analysis was performed on volatile flavor substances and amino acid.The results showed that the viable bacteria counts showed an increasing trend followed by a decreasing trend in both cheeses during the ripening period,the oil release property of two kinds of cheeses both increased,and the precipitation of whey cheese was higher than that of control;the volatile flavor substances of two cheese were different,a total of 61 kinds of volatile flavor substances in two kinds of cheeses were detected,of which 43 in the control,55 in the whey cheese,the contents and types of alcohols,acids,aldehydes,ketones and esters in whey cheese were all higher than the control.There were both 15 free amino acids detected during the ripening of both cheeses,and the amino acid content of whey cheese(848.92 mg/kg)was higher than the control(663.44 mg/kg)at 90 d of maturity.Except arginine,serine,tyrosine and aspartic acid,the other amino acids had positive effects on 20 volatile flavor substances.To sum up,whey addition could enhance the flavor of Mozzarella cheese.