聚合乳清蛋白对低脂切达干酪理化性质的影响

Tao CHI,Huan WANG,Nan JIANG,Liyu LIU,Yifan WANG,Tiehua ZHANG,Peng LIU

Journal of Dairy Science and Technology（2020）

Cited 1|Views10

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Abstract

以聚合乳清蛋白(polymerized whey protein,PWP)为脂肪替代物,瑞士乳杆菌为附属发酵剂,制作低脂切达干酪,研究PWP对低脂切达干酪理化性质及感官特性的影响.结果表明:PWP协同瑞士乳杆菌发酵能够提高低脂切达干酪水分、蛋白质、游离氨基酸、挥发性风味物质含量及乳酸菌总数,并显著提高低脂切达干酪的感官特性及可接受性;PWP的添加缩短了脂肪成熟期,低脂切达干酪成熟期pH 4.6-可溶性氮(soluble nitrogen,SN)含量增加9.45％,12 g/100 mL三氯乙酸-SN含量增加11.74％;添加PWP和附属发酵剂对低脂切达干酪成品率无显著影响.PWP可作为一种脂肪替代物用于生产质构、口感特性良好的低脂切达干酪.

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