摘要
使用扫描电子显微镜观察了不同脂肪质量分数低脂Mozzarella干酪成熟0 d及30 d的微观结构。结果表明,以全脂Mozzarella干酪为对照,成熟0 d时,脱脂及部分脱脂Mozzarella干酪蛋白结构致密,中脂Mozzarella干酪网络结构较明显,且有一定数量的孔洞;成熟30 d时,脱脂Mozzarella干酪变化较小,部分脱脂Mozzarella干酪仅光滑度提高,中脂Mozzarella干酪则接近于全脂Mozzarella干酪。
Microstructure of Low-fat Mozzarella cheese by different fat contents were observed using Scanning Electron Microscope. Compared with full-fat Mozzarella cheese, Skim and part-skim Mozzarella cheese showed dense protein structure, while medium-fat Mozzarella cheese was better, and had many holes; After matured 30 days, skim Mozzarella cheese had little change, while part-skim Mozzarella cheese was only more smooth. The microstructure of Medium-fat Mozzarella cheese was closer to fuU-fat Mozzarella cheese.
出处
《中国乳品工业》
CAS
北大核心
2009年第9期11-13,共3页
China Dairy Industry
基金
国家科技支撑计划子课题硬制原干酪加工共性关键技术与产品开发(2006BAD04A06)
