涂抹型干酪的研制与开发

通过单因素实验和正交实验对用直接酸化法制作涂抹型干酪的方法和工艺进行了初步研究。确定的工艺流程及参数为：原料乳经63℃，30min杀菌后冷却至8℃，加入质量分数为50％柠檬酸至pH=6．0，加入质量分数为0．01％凝乳酶(干物质质量)，再静置、切割，加热至42℃，排除乳清，掼打后得到成品。结果表明，该方法制得的产品口感风味良好，测得其水分质量分数为71．4％。     

Minor ingredients of edible table spreads

The minor ingredients of edible table spreads exhibit important functional and, in some instances, nutritional properties which may be important to the consumer acceptability of commercially available products depending on market positioning. In addition, they may hold the key to the successful development of a new generation of edible table spreads which contain unhydrogenated fish oils andlor potentially probiotic lactic acid bacteria. This paper describes aspects of the selection, use and functionality of minor ingredients in edible table spreads including colourings, flavourings, flavour enhancers, sweeteners, antioxidants, antioxidant synergists and optional ingredients such as vitamins. Antifoaming agents, although permitted in edible table spreads, are not discussed in view of their rare commercial use. Additive free products can be produced that are microbiologically safe and nutritious but they lack consumer acceptability in terms of colour and flavour .     

美味豉油汁,豉香飘百里

豉油汁,作为厨房普遍使用的一种基础汁酱,是厨师日常工作必不可少的一个部分.通过经验丰富的厨师们比对后发现,尽管市场上有多种现成的豉油可供选择,但只有厨师们精心自调的豉油汁才是最能满足厨房出品需求的.无论是从口感,还是调制成本上,自调豉油都己成为厨师们的首选.     

Table spreads: trends in the European market

Trends in the market for table spreads in selected European countries including Sweden, the United Kingdom, France, Germany, The Netherlands, Belgium and Norway are reviewed. The forces which have contributed to these trends are highlighted and possible future trends in the market are discussed.     

乳品化学

利乐公司于2002年公司成立50周年之际推出新版的《乳品加工手册》。该公司积几十年乳品加工经验出版的这一手册,内容涵盖了乳品及相关产品的生产和加工的全过程管理。我们完全可以把它看作是一本教科书,对指导和推动乳品企业的生产及管理起到积极地促进作用。 本刊自2002年第10期起陆续摘登其中的重点内容进行连载,在此,我们也感谢利乐中国有限公司对中国乳品事业的大力支持。     

水分对涂抹型再制干酪的影响

水分是影响涂抹型再制干酪感官、质构和微观结构的重要因素.通过测定涂抹型再制干酪的pH、融化性、质构性质(TPA),并结合微观结构观察的分析方法,确定水分对涂抹型再制干酪品质的影响.结果表明,水分的增大使样品中pH增大,但对pH的影响不显著,融化性显著增强(P<0.05),对硬度、黏着性和涂抹功影响极显著(P<0.01).48%、54.3%和60%含水量时的微观结构明显不同,水分增大使酪蛋白网络结构由致密变得松散,同时脂肪球不断增大并聚集.     

Dairy enzymology

The properties and the significance of the principal indigenous enzymes in milk, milk coagulants, enzymes from dairy microorganisms participating in cheese ripening, and spoilage enzymes are discussed. In particular, the properties of plasmin, lipases, phosphatases, enzymes from somatic cells, enzymes involved in antimicrobial and antiviral systems in milk, enzymes from lactic acid bacteria, propionibacteria, and microorganisms involved in smear- and mould-ripened cheese are reviewed. Some assay methods and the impact of some processing factors on selected enzymes are also discussed.