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首页> 外文期刊>Journal of food quality >Rheological, melting and microstructural properties of Cheddar and Mozzarella cheeses affected by different freezing methods.
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Rheological, melting and microstructural properties of Cheddar and Mozzarella cheeses affected by different freezing methods.

机译:受不同冷冻方法影响的切达干酪和莫扎里拉干酪的流变,熔融和微观结构性质。

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摘要

Three cheeses were treated by (1) blast, (2) precooling plus blast, (3) liquid nitrogen and (4) precooling plus liquid nitrogen freezing methods. Mozzarella I and Cheddar cheeses treated by all methods had lower shear strength than their controls, excepting Mozzarella I treated by (1) was similar to its control. Mozzarella II treated by (1) and (2) had higher shear strength than its control but by (3) and (4) it had less. The failure stresses of Cheddar and Mozzarella I cheeses treated by (1) and (2) were significantly lower than their controls, while treated Mozzarella II had opposite results. Mozzarella I treated by (2) had meltability similar to its control and by (1) had lower meltability. Mozzarella II meltability was significantly reduced by (1) and (2). Stretchability was greatly improved using both methods for Mozzarella I but not for Mozzarella II. Cryo-stage Scanning Electron Microscopy (SEM) showed that the microstructural differences caused by (1) and (2) were apparent in Cheddar and Mozzarella II but not in Mozzarella I.
机译:通过(1)鼓风,(2)预冷加鼓风,(3)液氮和(4)预冷加液氮冷冻方法处理了三种奶酪。所有方法处理的Mozzarella I和Cheddar干酪的剪切强度均低于其对照,但经(1)处理的Mozzarella I与其对照相似。 (1)和(2)处理的Mozzarella II的剪切强度高于其对照,但(3)和(4)处理的Mozzarella II的剪切强度较低。 (1)和(2)处理的切达干酪和Mozzarella I干酪的破坏应力明显低于其对照,而处理的Mozzarella II干酪的破坏应力却相反。经(2)处理的马苏里拉干酪(I)具有与对照类似的熔融性,而经(1)处理的干酪具有较低的熔融性。 (1)和(2)显着降低了Mozzarella II的熔融性。使用Mozzarella I的两种方法都极大地改善了可拉伸性,但使用Mozzarella II的方法则没有。冷冻阶段扫描电子显微镜(SEM)显示,由(1)和(2)引起的微观结构差异在切达干酪和莫扎里拉II中很明显,但在莫扎里拉I中不明显。

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