在零售中酸盐含量的调查 切达奶酪
N Mishra1,2, D J McMahon1, C J Oberg2
1Western Dairy Center, Utah State University, Logan, UT 84322.
JDS communications
|January 29, 2025
概括
切达奶酪中的糖酸盐可能会导致气体缺陷. 一项调查发现,在53个零售样本中,7个样本的葡萄酸盐含量≥0.1%,其中一个样本的含量为0.45%,这表明老奶酪质量可能存在问题.
科学领域:
- 食品科学 食品科学 食品科学
- 乳制品科学 乳制品科学
- 分析化学 分析化学
背景情况:
- 酸被用作切达奶酪制造中的加工辅助剂.
- 它的存在与气体生产和老奶酪的缺陷有关.
- 了解零售产品中的葡萄酸盐含量对于质量控制至关重要.
研究的目的:
- 为了量化各种零售切达奶酪产品中的糖酸盐含量.
- 评估可能导致奶酪缺陷的葡萄糖酸盐水平的流行程度.
主要方法:
- 调查了来自犹他州商店的53个零售切达奶酪包装 (块,碎片,切片,切片).
- 使用特定的酶试验分析葡萄糖酸盐含量.
- 包括温和,中等和尖的切达品种.
主要成果:
- 在53个样本中,有7个样本 (约13%) 含有≥0.1% (重量/重量) 的糖酸盐水平.
- 检测到的最高葡萄糖酸盐水平为0.45% (重量/重量).
- 这些发现表明,一些零售的切达奶酪可能含有与气体缺陷相关的葡萄酸水平.
结论:
- 酸葡萄酸盐存在于一些零售切达奶酪中,在可能导致气体缺陷的水平上.
- 需要进一步调查制造方法及其对葡萄糖酸盐含量的影响.
- 质量控制措施可能需要考虑监测糖酸盐含量,以防止老奶酪缺陷.
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