改善低脂干酪品质的综合策略研究进展

Research Progress on Comprehensive Strategies for Improving the Quality of Low-fat Cheese

干酪是通过凝结牛奶蛋白酪蛋白制成的发酵乳制品,风味独特,具有营养价值高、适用人群广等优势。然而,随着肥胖、糖尿病等代谢性疾病的全球大流行,传统干酪的脂质含量已经不符合当前的国民营养需求和食品产业发展的大健康战略了。低脂干酪却因为无法满足消费者对健康和美味的双重需求而不被看好。因此,改善低脂干酪的品质便成为了研究人员关注的重点。分析低脂干酪的研究趋势发现,在保证风味的基础上,低脂干酪制备的创新方向主要体现在使用脂肪替代物、选择发酵剂类型和优化制备工艺三方面,以实现“减脂不减味”。文章对当前低脂干酪的制备方法、研究成果和发展趋势进行综述,以期为开发高品质的低脂干酪提供思路。

Cheese is a fermented dairy product made from the coagulation of the condensed milk protein casein,which has a unique flavour,high nutritional value and is suitable for a wide range of people.However,with the global prevalence of metabolic diseases such as obesity and diabetes,the high fat content of traditional cheese is no longer in line with the current nutritional needs of the population and the development of health strategies in the food industry.Compared with traditional cheese,low-fat cheese is not favoured because it cannot satisfy consumers'pursuit of health and taste at the same time.Therefore,improving the quality of low-fat cheese has become a focus of researchers.Through analyzing the research trends of low-fat cheese,it is found that the main innovative direction in the preparation of low-fat cheese are reflected in exploring fat substitutes,types of fermentation agents and optimizing preparation processes,while ensuring the flavor,as as to achieve the“fat reduction without flavor loss”.This article summarizes the current preparation methods,research results and development trends for optimising low-fat cheeses,in order to provide ideas for the development of high quality low-fat cheeses.