摘要
为研究微滤处理对Mozzarella干酪的影响,采用液压压榨技术及扫描电镜技术对其4℃,10d成熟期间液相含量及微观结构进行研究.对照组及微滤组Mozzarella干酪的理化成分(除水分、钙、磷外)差异不显著(p>0.05).两组干酪的液相含量/水分含量随着成熟期的延长而减少,液相部分的蛋白质含量微滤组低于对照组,而缓冲能力高于对照组.扫描电镜结果显示,随着成熟期的进行,蛋白质基质吸收游离水分,液相通道变窄.对照组Mozzarella干酪的蛋白质基质更加平滑和均一,通道更加多孔等微观现象反应出微滤浓缩对干酪的影响源于干酪用乳的不同.
In order to study the effect of microfiltration technology on Mozzarella cheese the hydraulic pressure and scanning electron microscopy were used to determine its expressible serum and microstructure during 10- day storage at 4 ℃. It is indicated that the difference of physiochemical component between microfiltrated Mozzarella cheese and control Mozzarella cheese is not significant except moisture, calcium and phosphate con- tent （ p 〉 0. 05 ）. The expressible serum/moisture in both of Mozzarella cheeses decreases with ripening period prolonged and the buffering capacity is higher in microfiltrated cheese. The casein matrix absorbs free water and the expressible serum channel is narrowed during the ripening period. The casein matrix becomes more smooth and homogeneous, and the channel becomes more porous in control Mozzarella cheese, which correlate with the nature of cheesemilk.
出处
《哈尔滨工业大学学报》
EI
CAS
CSCD
北大核心
2009年第8期50-55,共6页
Journal of Harbin Institute of Technology
关键词
微滤
MOZZARELLA干酪
液相
微观结构
扫描电镜
microfiltration
Mozzarella cheese
expressible serum
microstructure
scanning electronmicroscopy
