乳化盐对再制干酪品质的影响概述

摘要

Process cheese is produced by blending natural cheese in the presence of emulsifying salts and other dairy and nondairy ingredients followed by heating and continuous mixing to forma homogeneous product with an extended shelf life. Emulsifying salt is a major ingredient in process cheese manufacture. The present review is an attempt to cover the effect of emulsifying salts on the physicochemical and functional properties of processed cheese, and there are calcium sequestration, emulsification, displacement and stabilization (buffering) of pH, dispersion and water binding of paracasein.%乳化盐是再制干酪中添加的重要辅料之一,其对再制干酪品质的影响显著.乳化盐对再制干酪主要有以下影响作用:钙的螯合作用、乳化作用、pH值调节和缓冲作用、对蛋白质的分散和水合作用等方面,本文将会对以上作用做一些阐述,同时综述了再制干酪中常用的乳化盐的性质.