热处理对天然奶酪理化、结构和机械特性的影响

Galina Sviridenko, A. Shishkina, V. Kalabushkin, E. Uskova
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摘要

文章描述了各种天然奶酪在经过热机械加工后理化和流变参数的变化。实验性热处理奶酪由天然奶酪、柠檬酸盐-磷酸酯乳化盐和水组成。测试参数包括水分和脂肪的质量分数、活性酸度、弹性模量、动态粘度和 tg δ(即损失与弹性模量比)。所有这些指标都会影响比萨奶酪的功能特性。与天然奶酪样品相比,柠檬酸盐-磷酸酯乳化盐提高了热处理奶酪的缓冲能力并稳定了其活性酸度,只有蓝纹奶酪和干酪块例外。乳化盐和水降低了脂肪含量。热处理还降低了弹性模量、动态粘度和 tg δ 等指标,从而影响了最终产品的稠度。经过热机械加工后,天然奶酪的密度变小了,但弹性、可塑性和松散性增强了。它们的物理化学和流变特性都发生了变化,这意味着热处理赋予了热处理披萨奶酪一些有用的功能特性。
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Effect of Thermal Treatment on Physicochemical, Structural, and Mechanical Properties of Natural Cheese
The article describes the changes in the physicochemical and rheological parameters of various natural cheeses after their thermomechanical processing. The experimental heat-treated cheeses consisted of natural cheese, citrate-phosphate emulsifying salt, and water. The test parameters involved mass fraction of moisture and fat, active acidity, elastic modulus, dynamic viscosity, and tg δ, i.e., the loss vs. elastic modulus ratio. All these indicators affected the functional properties of the resulting pizza cheeses. Citrate-phosphate emulsifying salts increased the buffer capacity and stabilized the active acidity of the heat-treated cheeses relative to the natural cheese samples, blue cheeses and cheddared cheese masses being the only exceptions. Emulsifying salts and water reduced the fat content. The thermal treatment also lowered such indicators as elastic modulus, dynamic viscosity, and tg δ, which affected the consistency of the final product. After the thermomechanical processing, the natural cheeses became less dense but more elastic, plastic, and loose. Their physicochemical and rheological characteristics changed, which means that the thermal treatment gave the resulting heat-treated pizza cheeses some functionally useful properties.
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