【摘要】 为探讨原料乳中体细胞数(SCC)对契达干酪成熟过程中蛋白质水解的影响,选择SCC分别是5.6×104(LSCC)、48.8×104(MSCC)、476.1(HSCC)×104个/mL的原料乳制作契达(cheddar)干酪,得到LSCC、MSCC、HSCC组干酪,并对各组干酪成熟过程中蛋白质水解的各项指标进行了测定。结果显示:3组干酪成熟过程中蛋白的水解产物不同,LSCC组干酪品质更好。更多还原

【Abstract】 In order to study the effect of SCC in raw milk on proteolysis of cheddar cheese during ripening,the milk used for making cheddar cheese was divided in three trials.Each trial had different SCC in raw milk(LSCC.56 000,MSCC.48 800,HSCC.4761 000).During ripening,each index of proteolysis for all three cheeses were analyzed.The result showed that there is difference in proteolysis products of caseins among three cheeses.The present investigation has shown the quality of LSCC cheddar cheese was better than cheese made from HSCC milk.更多还原