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首页> 外文期刊>American journal of applied sciences >Meltability and Stretchability of White Brined Cheese: Effect of Emulsifier Salts | Science Publications
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Meltability and Stretchability of White Brined Cheese: Effect of Emulsifier Salts | Science Publications

机译：白咸奶酪的可熔性和可拉伸性：乳化剂盐的作用科学出版物

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> Problem statement: This study was based on the hypothesis that by adding low concentrations of emulsifier salts, may specifically act on the cross linking bonds of the protein matrix, to the original brine (storage medium) it would be possible to induce meltability and stretchability in white brined cheese. Approach: A new apparatus for measuring the actual stretchability was designed and constructed; measurements on different cheese samples proved its validity and reliability to measure stretchability. The apparatus was used to evaluate the effect of five types of emulsifier salts under different processing conditions. Results: It was found that by adding 0.2% (w/w) Puromelt C1 or Monosodium phosphate to the brine of white brined cheese, higher levels of stretchability and meltability were induced after 2-4 weeks of storage. Conclusion: Addition of emulsifying salts was proved to be effective method in inducing meltability and stretchability of white brined cheese. Type of salt, its concentration, type of cheese and soaking time are factors that should be controlled to attain the optimum results.
机译： > 问题陈述：该研究基于以下假设：通过添加低浓度的乳化剂盐，可能会专门作用于蛋白质基质与原始盐水的交联键（存储介质）可能会导致白色盐水干酪中的融化性和可拉伸性。 方法：设计并建造了一种用于测量实际拉伸性的新设备;对不同干酪样品的测量证明了其在测量拉伸性方面的有效性和可靠性。该设备用于评估五种类型乳化剂盐在不同加工条件下的效果。 结果：发现，在白色盐水干酪的盐水中添加0.2％（w / w）Puromelt C1或磷酸一钠，在储存2-4周后可诱导更高的拉伸性和熔融性。 结论：事实证明，添加乳化盐是诱导白色盐水干酪融化和拉伸的有效方法。盐的类型，其浓度，奶酪的类型和浸泡时间是应控制以获得最佳结果的因素。

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