【摘要】 制作2批Mozzarella干酪A和B,分别在4℃(A)和7℃(B)下成熟,观察其在成熟期间的变化及测定可溶性N的含量等指标,可知在7℃下成熟的干酪在制作后30d的蛋白水解性、功能特性等和4℃下成熟50d的干酪无显著差异,而和7℃下成熟50d的干酪有显著差异。说明成熟温度显著影响干酪的蛋白水解性。在7℃下贮藏的Mozzarella干酪成熟30d可达到4℃下贮存50d的成熟度,即将成熟温度从4℃提高到7℃,可将成熟期缩短20d左右。更多还原

【Abstract】 Cheese A and B were made and ripened at 4 ℃ and 7 ℃ respectively, changes of these two cheeses and the content of Soluble N during ripening period were observed. The result is there are not significent diffierences in proteolysis and functional properties between the cheese stored at 7 ℃ after 30 days which is different from it stored at the same temperature after 50 days and it stored at 4 ℃ after 50 days. It suggest the significant effect of the ripening temperature on the proteolysis. The Mozzarella cheese stored at 7 ℃ after 30 days obtain the same ripeness with at 4 ℃ after 50 days. We can reach the conclusion that the ripening period can be reduced about 20 days by elevating ripening temperature from 4 ℃ to 7 ℃.更多还原