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首页> 外文期刊>Indian Journal of Dairy Science >Effect of hydrogen peroxide treated milk on flavour development in buffalo Cheddar cheese.
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Effect of hydrogen peroxide treated milk on flavour development in buffalo Cheddar cheese.

机译：过氧化氢处理的牛奶对水牛切达奶酪的风味形成的影响。

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摘要

Cheddar cheese was made from buffalo milk which had been treated with 0 (control), 0.03 or 0.05% hydrogen peroxide for 20 min prior to pasteurization. The flavour of treated cheese was below normal throughout ripening; flat, fruity, medicinal and unclean flavours were detected. Cheese made from milk treated with 0.03% hydrogen peroxide had an off-flavour after only 6 months of ripening. The treated cheeses were weak, pasty and gummy throughout the ripening period. Cheeses obtained from hydrogen peroxide treated-milk were a bleached greenish colour and scored 7-8 in comparison to the control cheese which scored 9. Treatment with hydrogen peroxide had an inhibitory effect on glycolysis, proteolysis and lipolysis and is therefore unsuitable for use to enhance the flavour of buffalo milk Cheddar cheese during ripening.
机译：切达干酪由水牛乳制成，在巴氏灭菌之前，先用0（对照），0.03或0.05％的过氧化氢处理20分钟。在整个成熟过程中，经过处理的奶酪的味道均低于正常水平。检测到扁平，果味，药用和不清洁的味道。用0.03％的过氧化氢处理过的牛奶制成的奶酪在熟化仅6个月后就变味了。经过处理的奶酪在整个成熟期间均呈软弱，呈糊状和胶状。由过氧化氢处理过的牛奶制得的奶酪为淡绿色，得分为7-8，而对照奶酪为得分9。过氧化氢处理对糖酵解，蛋白水解和脂解具有抑制作用，因此不适合用于增强水牛牛奶切达奶酪在成熟期间的风味。

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