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再制干酪生产中乳化盐的种类及添加量会显著影响最终产品的质构(p<0.05)。将四种常用乳化盐应用于涂抹型混合乳再制干酪的生产中,分析它们的乳化能力。首先进行各种乳化盐的单因素实验,应用TA-XT2i型物性分析仪对实验结果进行质构分析,并使用Statistix8.0统计分析软件对实验结果进行统计分析并做出比较。结果表明,四种乳化盐的乳化效果受浓度影响显著(p<0.05),而相同浓度的四种乳化盐的乳化效果依次为:多聚磷酸钠>柠檬酸钠>焦磷酸钠>磷酸氢二钠。其次,在单因素实验的基础上进行复配实验,得出三组最佳的乳化盐组合分别是2.5%多聚磷酸钠+0.5%柠檬酸钠,2%多聚磷酸钠+1%柠檬酸钠,以及1.5%的柠檬酸钠+1.5%焦磷酸钠。 相似文献
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再制干酪生产中乳化盐的种类及添加量会显著影响最终产品的质构(p<0.05)。将四种常用乳化盐应用于涂抹型混合乳再制干酪的生产中,分析它们的乳化能力。首先进行各种乳化盐的单因素实验,应用TA-XT2i型物性分析仪对实验结果进行质构分析,并使用Statistix8.0统计分析软件对实验结果进行统计分析并做出比较。结果表明,四种乳化盐的乳化效果受浓度影响显著(p<0.05),而相同浓度的四种乳化盐的乳化效果依次为:多聚磷酸钠>柠檬酸钠>焦磷酸钠>磷酸氢二钠。其次,在单因素实验的基础上进行复配实验,得出三组最佳的乳化盐组合分别是2.5%多聚磷酸钠+0.5%柠檬酸钠,2%多聚磷酸钠+1%柠檬酸钠,以及1.5%的柠檬酸钠+1.5%焦磷酸钠。 相似文献
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本文介绍了再制干酪的产生历程及其与天然干酪相比较的特点,简述了其生产工艺及操作要点并对我国发展再制干酪的前景进行了预测。 相似文献
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乳制品安全问题越来越受到社会公众关注,目前国内对再制干酪的安全性研究、质量控制和危机事件的处理都缺乏相关经验。主要阐述了再制干酪需关注的致病菌和影响产品安全性的因素,并介绍了再制干酪产品安全配方的发展,为国内再制干酪产品的开发与生产提供理论支持。 相似文献
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阐述了乳化盐在重制奶酪中的作用,以及常用乳化盐的主要特性、实际应用和重制奶酪经常出现的质量缺陷、原因分析、采取的措施等。 相似文献
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G. Nagyová F. Buňka R.N. Salek M. Černíková P. Mančík T. Grůber D. Kuchař 《Journal of dairy science》2014
The objective of this study was to describe the dependence of textural properties (hardness, cohesiveness, and relative adhesiveness) of processed cheese spreads on the proportion of disodium phosphate (DSP), tetrasodium diphosphate (TSPP), and sodium salts of polyphosphate in ternary mixtures of emulsifying salts. Sodium salts of polyphosphate with different mean lengths (n ≈ 5, 9, 13, 20, and 28) were used. Pentasodium triphosphate (PSTP) was used instead of TSPP in the second part of the study. Products with and without pH adjustment were tested (the target pH value was 5.60–5.80). Textural properties of the processed cheese were observed after 2, 9, and 30 d of storage at 6°C. Hardness of the processed cheese with a low content of polyphosphate increased at a specific DSP:TSPP ratio (~1:1 to 3:4). This trend was the same for all the polyphosphates used; only the absolute values of texture parameters were different. The same trends were observed in the ternary mixtures with PSTP, showing lower final values of hardness compared with samples containing TSPP. Hardness and cohesiveness decreased and relative adhesiveness increased in the samples with increased pH values and vice versa; the main trend remained unchanged. 相似文献
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František Buňka Lucie Doudová Eva Weiserová Dalibor Kuchař Jaroslav Michálek Štěpánka Slavíková Stanislav Kráčmar 《International Journal of Food Science & Technology》2012,47(10):2063-2071
The aim of this study was to describe the dependence of hardness of processed cheeses on the proportion of disodium hydrogenphosphate (DSP), tetrasodium diphosphate (TSPP) and/or sodium salts of polyphosphate (POLY) in ternary mixtures of emulsifying salts. The samples were observed during a 30‐day storage period (at 6 °C). On the second day of storage, hardness of the samples with the individual DSP, TSPP or POLY were in the range of 1.65–1.83 N, 2.42–2.81 N and 5.98–6.53 N, respectively. Within zero or a very low proportion of POLY in the mixture, hardness of the processed cheeses increased rapidly (up to 14 N) at a specific ratio of DSP to TSPP in range of 1:1–3:4. Hardness of the samples containing the above‐mentioned specific ratio was decreasing with the rising content of POLY (up to 60%) in the ternary mixtures. Within the prevailing content of POLY in the ternary mixtures (more than 60%), the phenomenon of a specific ratio of DSP to TSPP was no longer observed. With the increasing storage period (up to 30 days), hardness of the processed cheeses was slightly rising (in range of 2–4 N). 相似文献
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The objective of this research was to determine whether salt whey, obtained from a traditional Cheddar cheese manufacturing process, could be used as an ingredient in processed cheese. Due to its high salinity level, salt whey is underutilized and leads to disposal costs. Consequently, alternative uses need to be pursued. The major components of salt whey (salt and water) are used as ingredients in processed cheese. Three replicates of pasteurized processed cheese (PC), pasteurized processed cheese food (PCF), and pasteurized processed cheese spread (PCS) were manufactured. Additionally, within each type of processed cheese, a control formula (CF) and a salt whey formula (SW) were produced. For SW, the salt and water in the CF were replaced with salt whey. The composition, functionality, and sensory properties of the CF and SW treatments were compared within each type of processed cheese. Mean melt diameter obtained for the CF and SW processed cheeses were 48.5 and 49.4 mm, respectively, for PC, and they were 61.6 and 63 mm, respectively, for PCF. Tube-melt results for PCS was 75.1 and 79.8 mm for CF and SW treatments, respectively. The mean texture profile analysis (TPA) hardness values obtained, respectively, for the CF and SW treatments were 126 N and 115 N for PC, 62 N and 60 N for PCF, and 12 N and 12 N for PCS. There were no significant differences in composition or functionality between the CF and SW within each variety of processed cheese. Consequently, salt whey can be used as an ingredient in PC without adversely affecting processed cheese quality. 相似文献
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再制干酪往往被认为是一种保质期较长的、稳定的干酪食品。事实上,再制干酪即便不被微生物污染,室温下的保质期也只有几个月。贮藏期间,再制干酪的质地和风味都慢慢改变,本文阐述了引起储藏期间再制干酪质地和风味变化的主要原因,对引起这些变化的因素加以分析.并概括了国外关于再制干酪储藏期的研究进展。通过对再制干酪贮藏期质地变化的研究,将有助于干酪生产者更好的预测和控制产品贮藏期间的质量。 相似文献
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The effect of natural cheddar cheese ripening on the functional and textural properties of the processed cheese manufactured therefrom 总被引:2,自引:0,他引:2
ABSTRACT: Cheddar cheese ripened at 8 °C was sampled at 7, 14, 28, 56, 112, and 168 d and subsequently used for the manufacture of processed cheese. The cheddar cheese samples were analyzed throughout ripening for proteolysis while the textural and rheological properties of the processed cheeses (PCs) were studied. The rate of proteolysis was the greatest in the first 28 d of cheddar cheese ripening but began to slow down as ripening progressed from 28 to 168 d. A similar trend was observed in changes to the texture of the PC samples, with the greatest decrease in hardness and increase in flowability being in the first 28 d of ripening. Confocal scanning laser microscopy showed that the degree of emulsification in the PC samples increased as the maturity of the cheddar cheese ingredient increased from 7 to 168 d. This increased emulsification resulted in a reduction in the rate of softening in the PC in samples manufactured from cheddar cheese bases at later ripening times. Multivariate data analysis was performed to summarize the relationships between proteolysis in the cheddar cheese bases and textural properties of the PC made therefrom. The proportion of α s 1 -casein (CN) in the cheddar cheese base was strongly correlated with hardness, adhesiveness, fracturability, springiness, and storage modulus values for the corresponding PC. Degradation of α s 1 -CN was the proteolytic event with the strongest correlation to the softening of PC samples, particularly those manufactured from cheddar cheese in the first 28 d of ripening. 相似文献