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首页> 外文期刊>Australian Journal of Dairy Technology >Impact of camel chymosin on the texture and sensory properties of low-fat cheddar cheese.
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Impact of camel chymosin on the texture and sensory properties of low-fat cheddar cheese.

机译：骆驼凝乳酶对低脂切达干酪质地和感官特性的影响。

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Fermentation-produced camel chymosin (CC) has been shown to produce full-fat cheddar cheese with good flavour and reduced bitterness. We investigated the use of CC on the flavour and texture of low-fat cheddar cheese. Cheeses were manufactured from skim milk (0.5% fat, casein:fat 5.1). Lactococcus lactis subsp. lactis blend that was known to produce bitterness in cheddar cheese was used as the starter culture. Calf chymosin and CC were added at levels of 7.7 and 3.9 mL/100 kg milk, respectively. Cheese functionality was assessed using the UW-Meltprofiler, texture profile analysis (TPA) and dynamic low-amplitude oscillatory rheology. A trained sensory panel evaluated the cheeses for textural and flavour attributes. There were no significant differences (pmax) values (meltability index from rheology tests) were always significantly lower in cheeses made with CC. Temperature of LTmax was similar in all cheeses but decreased with age. Degree of flow was also lower in the cheeses made with CC compared to those made with calf chymosin. Descriptive sensory analysis indicated that the cheeses manufactured with CC had lower bitterness than those made with calf chymosin. Sensory texture analyses demonstrated that cheeses manufactured with calf chymosin were softer and less chewy than those made with CC. In low-fat cheddar cheese made with cultures prone to produce bitterness, the use of CC resulted in lower bitterness compared to cheese made with calf chymosin but CC use did not entirely eliminate bitterness.
机译：发酵生产的骆驼凝乳酶（CC）已被证明可以生产出具有良好风味和减少苦味的全脂切达干酪。我们调查了CC在低脂切达干酪的风味和质地上的使用。奶酪由脱脂牛奶（脂肪含量0.5％，酪蛋白：脂肪5.1）制成。 乳酸乳球菌亚种。已知在切达干酪中产生苦味的 lactis 混合物被用作发酵剂。小牛凝乳酶和CC的添加量分别为7.7和3.9 mL / 100 kg牛奶。使用UW-Meltprofiler，质地轮廓分析（TPA）和动态低振幅振荡流变学评估了奶酪的功能。训练有素的感官小组对奶酪的质地和风味属性进行了评估。干酪之间的组成和pH值均无显着差异（ p <0.05）。在成熟过程中，使用CC制成的奶酪的最大损耗正切值（LT max ）（流变学测试的可溶性指数）始终显着较低。所有奶酪的LT max 温度均相似，但随着年龄的增长而降低。与小牛凝乳酶制成的奶酪相比，CC制成的奶酪的流动程度也较低。描述性的感官分析表明，与小牛凝乳酶相比，使用CC生产的奶酪具有更低的苦味。感官质地分析表明，用小牛凝乳酶制成的奶酪比用CC制成的奶酪更软，更不易嚼。在使用容易产生苦味的培养物制成的低脂切达干酪中，与使用小牛凝乳酶制成的干酪相比，使用CC可以降低苦味，但是使用CC不能完全消除苦味。

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