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从切德尔奶酪制成的工艺奶酪的功能,具有不同度和高压加工处理的功能

B Riebel¹, S Govindasamy-Lucey², J J Jaeggi²

¹Department of Food Science, University of Wisconsin-Madison, Madison, WI 53706.

Journal of dairy science

|September 14, 2023

概括

这项研究探讨了使用减少和高压加工 (HPP) 来改进加工奶酪的切达奶酪基. 处理方法显著增加了完整的素,提高了加工奶酪的伸展性和稳定性.

科学领域:

食品科学与技术食品科学与技术
乳制品科学乳制品科学
生物化学生物化学

背景情况:

由于其稳定性和多功能性,加工奶酪在全球越来越重要.
切达奶酪是一个关键的成分,在老化过程中降解,影响其适合加工.
保持完整的酪蛋白对于加工奶酪的功能至关重要.

研究的目的:

为了研究降低皮脂含量和高压加工 (HPP) 对切达奶酪老化的影响.
评估这些处理对完整的素水平和加工奶酪质量的影响.
确定生产出口和加工更稳定的切达奶酪基质的方法.

主要方法:

实验性切达奶酪批量使用不同度和超过牛奶制成.
一半的奶酪样品经历了3分钟的600MPa高压加工 (HPP).
在240天的老化过程中,监测了奶酪的功能性,完整的素,不溶性和加工奶酪的化性 (触角损失).

主要成果:

高压加工 (HPP) 显著降低了化能力 (LTmax),但在加工奶酪中增加了硬度和存储模量.
实验性治疗方法,特别是HPP,与标准行业方法相比,大大增加了完整的素水平.
由经过处理的切达制成的加工奶酪表现出更好的拉伸特性和稳定性.

结论:

减少和HPP是有效的策略,可以在老化过程中在切达奶酪中保存完整的素.
这些方法为加工奶酪生产提供了优质的切达奶酪基,增强了功能性质.
优化加工可以提高切达奶酪在全球市场的出口潜力和质量.

关键词:

的功能性功能.在高压加工过程中使用.经过加工的奶酪加工奶酪.类风病学类风病学类风病学类风病学

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