乳业科学与技术2025，Vol.48Issue(3)：32-37,6.DOI:10.7506/rykxyjs1671-5187-20250120-006
乳清中不同热烫拉伸温度对马苏里拉奶酪品质的影响
Effect of Different Hot Stretching Temperatures in Whey on the Quality of Mozzarella Cheese
摘要
Abstract
Hot brine stretching of Mozzarella cheese can lead to the loss of protein and other components,while whey,which is rich in nutrients such as whey protein,has an important influence on the protein structure and functional characteristics of cheese.In this study,the effects of different stretching temperatures(65,75,85,and 95℃)in whey on the physiochemical and textural characteristics of Mozzarella cheese were investigated by using brine at 95℃as a control.The results showed that the yield of stretched cheese in whey at 75℃was as high as 7.38%,which was significantly higher than that of the other treatments(P<0.05),and the cheese had good texture characteristics.In contrast,the stretched cheese in whey at 85℃had the best sensory quality.Scanning electron microscopy analysis showed that at 75℃,the protein cross-linking was moderate and the cheese had an ideal balance of elasticity and hardness.Through sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)analysis,it was found that stretching in whey at 75℃more effectively retained the protein components in cheese.Additionally,rheological analysis indicated that the cheese subjected to hot stretching in whey exhibited better elastic properties.关键词
马苏里拉奶酪/乳清/热烫拉伸/质构/理化特性Key words
Mozzarella cheese/whey/hot stretching/texture/physicochemical properties分类
轻工纺织引用本文复制引用
张杉杉,简筱晴,于丽亚,李彦慧,张子仪,马玲..乳清中不同热烫拉伸温度对马苏里拉奶酪品质的影响[J].乳业科学与技术,2025,48(3):32-37,6.基金项目
晋中国家农高区科技创新项目(JZGJNGQKJCX202304) （JZGJNGQKJCX202304）
