CAJ | 학술논문

研究成熟温度和时间对半硬质干酪成熟特性的影响.将干酪分别在4、10、16℃条件下成熟,测定其在90d内品质变化规律.结果表明,在90d成熟期内,pH值先下降后升高,最后趋于稳定;pH4.6可溶性氮含量和12%三氯乙酸可溶性氮含量逐渐升高;乳酸菌总数逐渐下降.成熟温度对干酪的感官品质、pH值、蛋白质的降解和乳酸菌总数影响显著.4℃成熟的干酪,在第90天时,感官品质达到最好;10℃成熟的干酩,在第45天时,感官品质达到最好;16℃成熟的干酪,感官品质较差.根据感官品质和其他参数的变化规律,确定半硬质干酪的最佳成熟温度为10℃,最佳成熟时间为45d.
연구성숙온도화시간대반경질간락성숙특성적영향.장간락분별재4、10、16℃조건하성숙,측정기재90d내품질변화규률.결과표명,재90d성숙기내,pH치선하강후승고,최후추우은정;pH4.6가용성담함량화12%삼록을산가용성담함량축점승고;유산균총수축점하강.성숙온도대간락적감관품질、pH치、단백질적강해화유산균총수영향현저.4℃성숙적간락,재제90천시,감관품질체도최호;10℃성숙적간명,재제45천시,감관품질체도최호;16℃성숙적간락,감관품질교차.근거감관품질화기타삼수적변화규률,학정반경질간락적최가성숙온도위10℃,최가성숙시간위45d.
The changes in quality characteristics of cheese stored at 4.10℃ or 16℃ during 90 days of ripening period was determined.Results revealed that pH exhibited a change trend to first decrease and then gradually increase until a stable platform during ripening pedod of 90 days.Soluble nitrogen content of semi-hardcheese at pH 4.6 or in 12% trichlomacetic acid exhibited a gradual incxease.The total number of lactic acid bacteria exhibited agradual decrease.A significant effect of ripening tempelature on cheese sensory quality,pH,protein degradation and total number of lactic acid bacteria was observed.The best sensory quality of cheese was achieved at 4℃ for 90 days of ripening period or at 10℃ for 45 days of ripening period.However,weak sensory quality of cheese was observed at 16℃ofripening temperature.Therefore,according to the variation rule of sensory quality and other parameters,the optimal ripening temperature and time for semi-hard cheese are 10℃and 45 days,respectively.