干酪风味的影响因素分析

<正>近年来,随着干酪营养学的深入研究,越来越多的消费者认识到干酪对人体健康的营养价值,也希望将干酪作为日常喜爱的食品之一坚持食用。然而,干酪风味是影响消费者选择和接受的主要决定因素,因此,干酪风味的改善具有巨大的经济价值。本课题组多年来致力于天然干酪微生物、工艺、风味等方面的研究,特别是在干酪风味方面具有深入的研究。课题组从筛选天然干酪的发酵剂、附属发酵剂,优化制作工艺、成熟条件做起,试图发现适合中国消费者口味的特色干酪风味。采用     

干酪的生产现状及主要影响干酪品质的因素

概述了干酪的营养价值、国外干酪的生产消费状况、国内干酪的主要品种及影响干酪质量的主要因素。根据消费者的饮食习惯、口味需求、平衡营养需要，仿制干酪、低脂干酪、乳清干酪、重制干酪、多风味的搅拌干酪成为我国今后开发的主要品种。探讨了在干酪制作过程中的工艺条件、工艺控制、发酵剂、原料乳质量及影响质量的主要因素。     

浅谈低脂干酪技术进展

根据联合国粮农组织(FAO)和世界卫生组织(WHO)制定的国际上通用的干酪定义,干酪是以牛乳、奶油、部分脱脂乳、酪乳或这些产品的混合物为原料,经凝乳并分离乳清而制得的新鲜或发酵成熟的乳制品.干酪在国外被称为"乳品之王",是经济发达国家居民的一种日常消费品.其营养丰富、种类繁多、风味独特,消化率达到96%-98%.随着我国经济的进一步发展,影响干酪市场供给与需求的各种因素都在向着积极的方向变化,国内也在加大力度研究适合我国消费者口味的风味干酪产品,已形成了较大的潜在干酪市场.因此,干酪产业有望在不远的将来取得更大的发展,成为乳品制造业的一个新的增长点.     

花生牛乳复合软质干酪的研制

为开发适合中国消费者口味的干酪,选取花生乳部分代替牛乳,进行了复合乳软质干酪的研究。结果表明:花生乳添加比例为15%、瑞士乳杆菌接种量4%、凝乳酶用量0.002%、CaCl2添加量0.03%时,复合干酪风味、质地最佳。     

再制干酪及其乳化剂

近年来国外对制作再制干酪的研究相当活跃,在产品开发及制做上已有较高的加工技术。以不同干酪或其他营养物质做为原料,用不同类型的乳化剂及风味添加物使产品推陈出新,深受消费者欢迎。我国由于干酪价格普遍贵,品种单一而又不适合国人口味所以发展较慢。再制干酪由于具有营养丰富、风味温和及易保藏等特点,做为一种方便食品在我国东北、北京等地正处于开发之中。本文介绍了再制干酪的生产工艺、乳化     

重制干酪及其生产工艺

重制干酪，又称融化干酪、加工干酪，系以一种或二种以上不同成熟度的天然干酪为主要原料，经粉碎，添加乳化剂、稳定剂，融化，必要时可加香辛料、调味料，最后冷却，包装而成。重制干酪在二十世纪初，于瑞士首先出现。目前，重制干酪的消费量约占全世界干酪总消费量的60～70％。重制干酪之所以如此普及，在于其风味较温和，并且可以随意调配以迎合不同口味的消费者的需要，又有较好的保存性，取用随意。我国大多数人不习惯食用天然干酪，特别是不喜欢带有强烈风味的某些品种。针对这种状况，上海乳品培训研究中心最新研制出一个新的干酪品…     

感官分析在广式传统肉品研制与品控中的应用研究进展

广式传统肉品是我国粤菜的重要组成部分.广式传统肉品大多口味清淡,注重通过烹调呈现肉类天然风味.饮食全球化使广式传统肉品的加工面临升级提升需求.感官分析是生产者对食品加工品质控制、把握消费者对产品需求的市场调查等活动中一种重要且无可替代的方法.感官导向型食品生产方式已成为未来广式传统肉品提升发展的新趋势.本文综述了目前感...     

风味干酪调香调味工艺的研究进展

随着国民生活水平的提高,对干酪的需求逐渐提高,干酪的调香调味对于改善干酪的风味,提高其市场接受度至关重要。本文介绍了国内外不同干酪的风味特点,以及针对其原始风味的不同,利用味强化、掩蔽、派生、干涉和反应等原理对不同风味干酪进行调香调味。根据辅料形式和投放时间的不同,分别介绍了天然干酪和再制干酪调香调味的常用方法。总结了我国干酪调香调味的研究特点并对我国风味干酪的发展方向提出了建议,以期为提高我国风味干酪产品的水平提供参考。     

益生菌干酪的工艺研究

将植物乳杆菌MA2及Kefir发酵剂应用于益生菌干酪生产中,并对干酪的理化指标、感官进行了测定、评价,结果显示:成熟45 d后,相比于普通干酪,添加了植物乳杆菌MA2及Kefir的新型益生菌干酪的可溶性氮及不饱和脂肪酸的含量显著升高;并且具有良好的风味和质地,其中MA2干酪具有明显的酸奶味,提高了干酪的适口性,更加符合国人的口味习惯,具有良好的生产开发前景;而Kefir干酪具有Kefir发酵乳的特有风味,带有适宜的酒香味,可以被开发成个性化干酪,丰富了干酪的品种。     

啤酒风味的品评及质量控制

啤酒的口味及稳定与否,直接影响到产品是否有能力参与到市场中赢得消费者。只有了解了啤酒中各种风味物质,才能有利于口味的控制。1.几种常见的风味弊端     

Aroma–taste interactions between a model cheese aroma and five basic tastes in solution

The flavour perception of cheese results from complex sensory interactions between tastes and aromas. Using a model cheese solution, this study investigated perceived interactions between each of five basic tastes and a cheese aroma mixture containing ten volatile compounds commonly found in cheese. The five tastes – sucrose (sweetness), sodium chloride (NaCl) (saltiness), monosodium glutamate (MSG) (umami), lactic acid (sourness), and caffeine (bitterness) – were individually mixed with cheese aroma in water using a 5 taste level (0.2 log series) by 3 aroma level (0.5 log series) design. Aroma controls with no added taste were also included. This resulted in 18 samples for each single taste–aroma combination. An additional 18 samples were produced using a mixture of all 5 tastes with the 3 aroma levels. A panel of trained assessors (n = 10) evaluated cheese flavour intensity and taste intensity using 100 point line scales. Evaluation was carried out in duplicate, with samples grouped by taste type; 1 evaluation session per taste per replicate. Within type, order of presentation was balanced, and taste type order was randomised between replicates. Cheese flavour intensity was enhanced by sucrose and NaCl, while being suppressed by lactic acid. NaCl enhanced cheese flavour intensity the most at high aroma level, while lactic acid suppressed the most at low aroma level. When MSG level was increased, cheese flavour intensity was enhanced at both low and medium aroma levels, but was suppressed at the high aroma level. The greatest enhancement of cheese flavour intensity was found with the mixture of 5 tastes. Aroma significantly enhanced umami and bitterness, but did not enhance sweetness, saltiness, or sourness. This study showed that the perceived interaction between taste and cheese aroma depended on taste type and on the concentration levels of both taste type and aroma. The mixture of tastes was more effective at enhancing cheese flavour intensity than single tastes. This study provides knowledge that will underpin further study of taste–aroma interactions in a model cheese that aims to optimise cheese flavour intensity and character.     

Cheddar cheese taste can be reconstructed in solution using basic tastes

The taste of cheese contributes to flavour character directly and by cross-modal interactions with aroma. However, the relative contribution of specific tastes, i.e., sweet, salt, umami, sour, and bitter, is not well understood. Twelve cheeses were profiled by a trained sensory panel and the five tastes shown to significantly differ in intensity. Sucrose, NaCl, monosodium glutamate, lactic acid, and caffeine were mixed in water and adjusted using a 2^5-1 fractional factorial design (FFD) to reconstruct cheese taste; the optimised construct was compared with a Cheddar cheese to measure similarity for each taste type. The FFD provided knowledge of taste–taste interactions and aided the reconstruction of the taste profile of Cheddar cheese in solution. The reconstructed cheese solution did not significantly differ in overall intensity, saltiness, sourness, umami, and bitterness from the Cheddar cheese based on chi-squared tests. Sweetness was a difficult attribute to adjust due to its relatively low intensity.     

一览世界奶酪市场

<正> 奶酪市场是当前一个引人关注的市场,也是一个潜力巨大的市场。要了解奶酪市场的格局,首先需要了解其分类。奶酪可以有各种各样不同的分类方法,比如按加工方法可以分成两大类:原制奶酪(或称为天然奶酪)和再制奶酪(或称为重制奶酪)。原制奶酪指的是用原奶(包括牛奶、羊奶、水牛奶和牦牛奶等)为原料所制作而成的奶酪;再制奶酪是指用原制奶酪作为原料进行再加工,而制成的奶酪。目前我国自行生产的奶酪,如片状的奶酪,都是再制奶酪。再制奶酪的口味可以调节,因而比     

市售陈年切达奶酪风味特征及消费者喜好度研究

本文对来自5个国家、不同成熟度的陈年切达奶酪中挥发性风味物质进行了检测,同时结合感官评定指标,解析了市售切达奶酪风味特征的地域性差异以及中国消费者对于切达奶酪风味特征的偏好性。实验结果表明:不同来源的切达奶酪挥发性风味存在着地域差异,差异主要源于挥发性酸类物质。中国消费者对于切达奶酪的喜好度更倾向于奶香味和坚果味,而具有高强度气味、硫味、苦味明显的切达奶酪不受我国消费者欢迎。因此研发奶香味重、坚果味强,而硫味、苦味、气味强度等不明显的切达奶酪将更适合于我国的消费者。      

Factors affecting consumers' preferences for and purchasing decisions regarding pasteurized and raw milk specialty cheeses

Eight hundred ninety consumers at a local food festival were surveyed about their specialty cheese purchasing behavior and asked to taste and rate, through nonforced choice preference, 1 of 4 cheese pairs (Cheddar and Gouda) made from pasteurized and raw milks. The purpose of the survey was to examine consumers’ responses to information on the safety of raw milk cheeses. The associated consumer test provided information about specialty cheese consumers’ preferences and purchasing behavior. Half of the consumers tested were provided with cheese pairs that were identified as being made from unpasteurized and pasteurized milk. The other half evaluated samples that were identified only with random 3-digit codes. Overall, more consumers preferred the raw milk cheeses than the pasteurized milk cheeses. A larger portion of consumers indicated preferences for the raw milk cheese when the cheeses were labeled and thus they knew which samples were made from raw milk. Most of the consumers tested considered the raw milk cheeses to be less safe or did not know if raw milk cheeses were less safe. After being informed that the raw milk cheeses were produced by a process approved by the FDA (i.e., 60-d ripening), most consumers with concerns stated that they believed raw milk cheeses to be safe. When marketing cheese made from raw milk, producers should inform consumers that raw milk cheese is produced by an FDA-approved process.     

Consumer perception of smoked Cheddar cheese

Consumer perception of smoked cheese was evaluated through focus groups, surveys, and central location testing. Three focus groups (n = 29) were conducted with consumers of smoked cheese. Subsequently, 2 online surveys were conducted. The purpose of the first survey (n = 1,195) was to understand types of smoked cheeses consumed and if consumers associated specific wood smokes with smoked cheese. Next, an adaptive choice-based conjoint (n = 367) was designed to evaluate consumer perception of different attributes of smoked cheese. Maximum difference scaling and familiarity questions were also included in the adaptive choice-based conjoint survey. Following the surveys, a central location test (n = 135) was conducted with cheeses smoked with 3 different woods at a low and high intensity (6 cheeses total). Hierarchical Bayesian estimation, 1-way ANOVA, agglomerative hierarchical clustering, and 2-way ANOVA (smoke type × intensity level) were used to interpret the collected data. Results from the focus groups indicated that smoked cheese was perceived as an artisan, high-end product and that appearance and price were strong purchase factors. In general, consumers were not aware of how smoked flavor was imparted to cheese, but when informed of the processes, they preferred cold-smoked cheese to the addition of liquid smoke flavor. Results from both surveys confirmed focus group observations. Consumers perceived flavor differences among different wood smokes and smoked products. Method of smoking, smoke intensity, type of wood, and type of cheese were the most important attributes for purchase of smoked cheese. When tasting, consumers differentiated smoke aroma and flavor among cheeses and preferred cherry wood smoked cheeses over apple wood or hickory smoked cheeses. Understanding consumer perceptions of smoked cheese will give insight into the desired experience that consumers expect when purchasing smoked cheese.     

Comparisons between Australian consumers' and industry experts' perceptions of ideal wine and cheese combinations

Background and Aims:  Despite being a common food and beverage combination today, few scientific studies have examined ideal wine and cheese matches. The current study was designed to have Australian consumers evaluate wine and cheese combinations suggested by industry experts.
Methods and Results:  Under controlled conditions, 46 wine and cheese consumers examined the 'ideal' pairings of eight different cheese and wine styles, using a structured, 12-cm 'just right' line scale. The consumers agreed with the experts about six of the eight combinations. Red table wine was marginally more versatile than white table wine for cheese pairings. Cheddar and Gruyère were the most versatile cheeses while a white mould and blue mould were dominant over the wines. The Gewürztraminer and Sangiovese wines were most complementary to the cheeses but the Sauvignon Blanc and white dessert wine were the most difficult to match.
Conclusions:  These scientific results confirm some of the anecdotal beliefs held regarding the art of wine and food matching.
Significance of the Study:  The findings will enhance wine and food service professionals' knowledge of how wine and food sensory elements interact and transform one another, promoting better gastronomic experiences for consumers.