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The effect of smoking on changes in functional attributes of Mozzarella cheese

机译：吸烟对莫扎里拉奶酪功能特性变化的影响

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Smoking of cheeses significantly modifies not only sensory attributes, but also determines the form of their further utilisation, packaging method and shelf life. The aim of thIS study was to evaluate functional characteristics of smoked and unsmoked Mozzarella cheeses subjected to 4-week storage. It was found that smoked cheese contained 7% less water than unsmoked cheese. Meltability of smoked cheese before storage was 2 times smaller than that of unsmoked cheese, but after 4 weeks, meltability was 21% greater. Smoked cheese not subjected to storage was 2.2 times harder than unsmoked cheese. During storage, hardness of smoked cheese decreased 4.6-fold, while that of unsmoked cheese only 1.1-fold. Storage time had an increase in stretchability of unsmoked and smoked cheeses by 4.2 and 14.9%, respectively.
机译：抽烟奶酪不仅可以显着改变感官属性，还可以决定其进一步利用的形式，包装方法和保质期。该研究的目的是评估经过4周保存的熏制和未熏制的Mozzarella奶酪的功能特性。发现熏制的奶酪比不熏制的奶酪含水量少7％。熏制奶酪在储存前的可熔性比未熏制奶酪低2倍，但在4周后，可熔性提高了21％。未储存的熏制奶酪比未熏制的奶酪硬2.2倍。在储存过程中，烟熏奶酪的硬度降低了4.6倍，而未烟熏奶酪的硬度仅降低了1.1倍。储存时间使未熏制和熏制的奶酪的可拉伸性分别提高了4.2％和14.9％。

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