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首页> 外文期刊>African Journal of Biotechnology >The effect of different packaging materials on proteolysis, sensory scores and gross composition of tulum cheese
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The effect of different packaging materials on proteolysis, sensory scores and gross composition of tulum cheese

机译：不同包装材料对图卢姆干酪蛋白水解，感官评分和总成分的影响

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In this study, tulum cheese was manufactured using raw ewe’s milk and was ripened in goat’s skin and plastic bags. The effect of ripening materials (skin bag or plastic) on proteolysis was investigated during 120 days of ripening. In addition, sensory scores of the cheeses were assessed at the 90th and 120th days. The gross composition was also determined at the initial stage of ripening. The results showed that, some significant differences were noted between cheeses ripened in goat’s skin and plastic bags in terms of gross composition due to the porous structure of skin bag, which causes moisture loses during ripening. Significant differences were observed in proteolysis indices including water, 12% tricholoroacetic acid and 5% phosphotungstic acid-soluble nitrogen fractions among the cheese samples during ripening. Proteolysis levels were higher in tulum cheeses ripened in goat’s skin.
机译：在这项研究中，图卢姆奶酪是用母羊的原奶制造的，并在山羊皮和塑料袋中成熟。在熟化120天期间研究了熟化材料（皮包或塑料）对蛋白水解的影响。此外，在第90天和第120天评估了奶酪的感官评分。还可以在成熟初期确定总组成。结果表明，由于皮袋的多孔结构，在山羊皮中成熟的奶酪与塑料袋的总成分之间存在明显差异，这会导致水分在成熟过程中流失。在成熟过程中，干酪样品中的蛋白水解指数存在显着差异，包括水，12％的三氯乙酸和5％的磷钨酸可溶性氮组分。在山羊皮中成熟的图卢姆奶酪的蛋白水解水平更高。

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