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| 利用质构仪对不同类型干酪质地品质的研究 | |
| 引用本文： | 屠康,赵艺泽,洪莹,潘磊庆. 利用质构仪对不同类型干酪质地品质的研究[J]. 中国乳品工业, 2004, 32(12): 16-18 |
| 作者姓名： | 屠康 赵艺泽 洪莹 潘磊庆 |
| 作者单位： | 南京农业大学,食品科技学院,江苏,南京,210095 |
| 摘 要： | 对目前市场上比较常见的干酪进行质地分析：分析了干酪的质地参数与其主要化学指标之间的关系．阐述了干酪的力学特性。结果表明，干酪类型的不同，主要取决于工艺过程以及其所含化学成分，例如水分含量不同．由此表现在TPA实验各项指标的差异上。 |
| 关 键 词： | 干酪 质地 水分 |
| 文章编号： | 1001-2230(2004)12-0016-03 |
Evaluation of properties of different cheeses with texture profile analysis |
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| TU Kang,ZHAO Yi-ze,HONG Ying,PAN Lei-qing. Evaluation of properties of different cheeses with texture profile analysis[J]. China Dairy Industry, 2004, 32(12): 16-18 | |
| Authors: | TU Kang ZHAO Yi-ze HONG Ying PAN Lei-qing |
| Abstract: | Eight kinds of commercial cheeses were determined by texture analy ze r. In order to indicate physical characteristics of cheeses, the relationship be tween texture indexes and major chemical components was discussed. The differenc e of cheeses depends on their chemical components and technical processing, such as the moisture content. These differences indicate the distinction among index es of TPA analysis. |
| Keywords: | cheese texture moisture |
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