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投稿时间：2024-07-30
投稿时间：2024-07-30
中文摘要: 以牛乳为原料，加入不同的菌种，制得4种不同的Halloumi干酪，探究不同菌种对Halloumi干酪的质构和感官特性的影响。结果表明：添加菌种后干酪的蛋白质和脂肪含量增加，添加菌种CHN-22后干酪蛋白质含量提高15.73%，脂肪含量提高10.95%；其次干酪的硬度和咀嚼性进一步增大：排序为CHN-22＞R-707＞XPL-30＞无菌种；4种干酪感官评分分别为无菌种75、R-707 78.5、CHN-22 84.75、XPL-30 76.25，最终确定CHN-22为制备Halloumi干酪的最优菌种。
中文关键词: Halloumi 干酪 菌种 质构特性 感官特性 煎烤特性
Abstract:In this study，milk was taken as the raw material. Different strains were added to milk to produce four kinds of Halloumi cheese. Afterward，the effects of different strains on the texture and sensory characteristics of Halloumi cheese were investigated. The results showed that the protein and fat content of cheese increased after adding strains. Specifically，the protein and fat content increased by 15.73% and 10.95%，respectively，after CHN-22 was added. Additionally，the hardness and chewiness of cheese were further increased：the order was CHN-22＞R-707＞XPL-30＞No strain. The sensory scores of four kinds of cheese were：no strain 75，R-707 78.5，CHN-22 84.75，XPL-30 76.25. Therefore，CHN-22 was determined as the best strain for preparing Halloumi cheese.
keywords: Halloumi cheese strain texture characteristic sensory characteristic roasting characteristic
文章编号：202522005 中图分类号： 文献标志码：
基金项目:陕西省厅市联动重点项目（2022GD-TSLD-58-1）；渭南市科技计划（重点研发计划）项目（2022ZDYFJH-211、2023ZDYFJH-502）
| Author Name | Affiliation |
| HE Jinmeng | 1. Zhongken Huashan Dairy Co.,Ltd.,Weinan 714019,Shaanxi,China； |
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