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The mature characteristics of skim milk and whole milk hard cheese

2014; SAGE Publishing; Linguagem: Inglês

1532-1738

MA Yu-x,

Biopolymer Synthesis and Applications

To study the mature characteristics of skim milk(fat content of 3.81%) and full-fat(fat content of 50.17%) hard cheese in different maturity, providing a theoretical reference for process improvement and prolong the shelf life of hard cheese. Skim and whole milk hard cheese packaged under vacuum at 4 ℃ storage to make it mature. Make study on the physical indicators of cheese during different ripening time(0~35 days). Find the effect of time on ripening maturity characteristics by analysis of variance. At 4 ℃ vacuum packed storage, with the extension of matue time, moisture, ash and fat content of skim and whole milk cheese gradually decreased, acidity and protein in a downward trend after the first, pH4.6-SN and 12% TCA-SN is manifested in a gradual upward trend. The essential amino acid content of about 38%, the eight kinds of amino acids of skim milk cheese is higher than the full-fat cheese. The texture of cheese changes with significant increase during ripening time. In moisture, protein content, total amino acids and textural aspects, the skim milk cheese better than full-fat cheese; while in acidity, protein degradation, the full-fat cheese than skim milk cheese.