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首页> 外文期刊>African Journal of Biotechnology >The effect of quality properties on Tulum cheese using different package materials
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The effect of quality properties on Tulum cheese using different package materials

机译：使用不同包装材料的品质特性对图卢姆奶酪的影响

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This study examined the effects of starter culture, pasteurization and packaging on the chemical, textural and sensory properties of traditional Tulum cheese. Cheese samples produced from pasteurized milk were found to have higher dry matter, fat and protein contents and acidity values than cheese samples produced from raw milk. No significant difference was found in the sensory properties of cheese produced from raw and pasteurized milk. In view of these findings, the use of pasteurized milk in the production of Tulum cheese can be recommended as a suitable alternative to raw milk, and the use of cloth packaging material in place of animal skin can also be recommended.
机译：这项研究检查了发酵剂的培养，巴氏杀菌和包装对传统图卢姆奶酪的化学，质地和感官特性的影响。经巴氏消毒的牛奶制得的奶酪样品的干物质，脂肪和蛋白质含量以及酸度值均高于由原奶制得的奶酪样品。从生牛奶和巴氏消毒的奶酪生产的奶酪的感官特性没有发现显着差异。鉴于这些发现，可以建议在Tulum奶酪生产中使用巴氏消毒的牛奶作为原料奶的合适替代品，也可以建议使用布包装材料代替动物皮。

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