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首页> 外文期刊>Australian Journal of Dairy Technology >Relationships between cheesemaking technique and the chemical and microbiological traits of some traditional Italian cheeses.
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Relationships between cheesemaking technique and the chemical and microbiological traits of some traditional Italian cheeses.

机译：奶酪制作技术与某些传统意大利奶酪的化学和微生物特性之间的关系。

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摘要

In the present study, 26 traditional cheeses manufactured with raw or pasteurised milk in the Marche region (central Italy) were characterised on the basis of gross composition, bacterial ecology and volatile compound profile. The cheeses under study were made from goats' milk (caprino), ewes' milk (pecorino) or a mixture of cows' and ewes' milk (caciotta). Data obtained were subjected to Principal Component Analysis (PCA) and Partial Least Square Discriminant Analysis (PLS-DA) in order to assess the relationships between cheesemaking techniques and physico-chemical, microbiological and aromatic traits. A clear separation between the three types of cheese was seen, whereas no distinction between raw and pasteurised milk cheeses was highlighted. Eight selected cheeses were subjected to a consumer test to evaluate the acceptance of potential purchasers.
机译：在本研究中，基于总成分，细菌生态学和挥发性化合物的特征，对在马尔凯地区（意大利中部）用生奶或巴氏杀菌奶制造的26种传统奶酪进行了表征。所研究的奶酪是用山羊奶（山羊奶），母羊牛奶（佩科里诺）或奶牛和母羊牛奶的混合物（牛油）制成的。对获得的数据进行主成分分析（PCA）和偏最小二乘判别分析（PLS-DA），以评估干酪制造技术与理化，微生物和芳香性状之间的关系。可以清楚地看出这三种类型的奶酪之间有明显的区别，而未突出显示生乳和巴氏灭菌乳干酪之间的区别。对八种精选奶酪进行了消费者测试，以评估潜在购买者的接受程度。

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