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首页> 外文期刊>International Journal of Dairy Technology >Use of low concentration factor ultrafiltration retentates in reduced-fat Minas Frescal cheese manufacture: effect on yield and sensory properties
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Use of low concentration factor ultrafiltration retentates in reduced-fat Minas Frescal cheese manufacture: effect on yield and sensory properties

机译：低脂因子超滤滞留物在低脂米纳斯弗雷斯卡尔奶酪生产中的使用：对产量和感官特性的影响

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摘要

The yield and sensory properties of reduced-fat Minas Frescal cheese made from low concentration factor (CF) retentates were studied. Three different CFs were tested (1.2, 1.5 and 1.8). The chemical compositions of the milk, retentate, whey and cheese were determined, as well as the cheese yield. The cheese moisture content decreased with increasing CF. The cheese yield was significantly dependent on the CF in the same direction as the moisture content. Despite compositional differences among the samples, only the cheese made with a CF of 1.8 presented low sensorial acceptance. CF 1.2 was found to be the optimum value for reduced-fat Minas Frescal cheese manufacture in the CF range studied.
机译：研究了由低浓度因子（CF）截留物制得的减脂Minas Frescal奶酪的产量和感官特性。测试了三个不同的CF（1.2、1.5和1.8）。测定了牛奶，滞留物，乳清和奶酪的化学成分，以及奶酪的产量。奶酪的水分含量随着CF的增加而降低。奶酪的产量在与水分含量相同的方向上显着取决于CF。尽管样品之间的成分存在差异，但只有CF为1.8的奶酪具有较低的感官接受度。发现CF 1.2是在研究的CF范围内生产减脂米纳斯·弗雷斯卡尔奶酪的最佳值。

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