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首页> 外文期刊>International Journal of Dairy Technology >Chemical and sensory properties of cholesterol-reduced processed cheese spread
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Chemical and sensory properties of cholesterol-reduced processed cheese spread

机译：降低胆固醇的加工干酪酱的化学和感官特性

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摘要

This study examines the property changes of cholesterol-reduced processed cheese spread made by cross-linked o-cyclodextrin. Its composition was similar to that of the control and 91.5% of the cholesterol was removed. Total free amino acids content, gumminess and brittleness scores were significantly higher in cholesterol-reduced cheese spread over all storage periods than those in the control. Yellowness, bitterness and elasticity scores were significantly higher, whereas processed flavour and slimy texture were significantly lower in cholesterol-reduced cheese spread. This study indicates that although some differences were observed, most of the properties were comparable with the control processed cheese spread.
机译：这项研究检查了由交联的邻环糊精制成的降低胆固醇的加工干酪酱的特性变化。其组成与对照相似，并且除去了91.5％的胆固醇。降低胆固醇的奶酪在所有贮藏期间的总游离氨基酸含量，粘性和脆性评分均显着高于对照组。降低胆固醇的奶酪酱的发黄，苦味和弹性得分明显更高，而加工后的风味和粘稠质地则明显更低。这项研究表明，尽管观察到一些差异，但大多数特性与对照加工的奶酪涂抹酱相当。

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