加工低钠马斯达姆干酪的研制

IF 0.4 4区农林科学 Q4 VETERINARY SCIENCES

Arquivo Brasileiro De Medicina Veterinaria E Zootecnia Pub Date : 2022-12-01 DOI:10.1590/1678-4162-12569

L. Melo, F. R. Torres, J. Guimarães, M. Cortez

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引用次数: 0

摘要

摘要本文研究了不同钾乳化盐浓度对Maasdam加工奶酪理化、比色和质地特性的影响。除pH值外，理化参数保持不变，但钠基乳化盐逐渐被钾基盐取代，影响了颜色和质地。用至少50%的钾盐处理显示至少减少了30%的钠。钠含量的降低使得该产品被归类为低钠含量的加工奶酪(每56.7克含量<140毫克)。所获得的数据提供了大量信息，可以帮助乳制品行业开发新的低钠产品。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Development of processed low-sodium Maasdam cheese

ABSTRACT The article assesses the effect of different potassium emulsifying salts concentrations on physicochemical, colorimetric, and texture characteristics of processed cheese manufactured using Maasdam. Except for pH, physicochemical parameters remained unchanged, but the gradual substitution of sodium emulsifying salts with potassium-based salts influenced color and texture. Treatments with at least 50% potassium salts showed a reduction of at least 30% of sodium. The sodium decrease allows the product's classification as processed cheese with low-sodium content (<140mg per 56.7g serving). The data obtained present substantial information that can help the dairy industries develop newly reduced-sodium products.

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来源期刊

Arquivo Brasileiro De Medicina Veterinaria E Zootecnia 农林科学-兽医学

CiteScore

0.80

自引率

25.00%

发文量

111

审稿时长

9-18 weeks

期刊介绍： Publica artigos originais de pesquisa sobre temas de medicina veterinária, zootecnia, tecnologia e inspeção de produtos de origem animal e áreas afins relacionadas com a produção animal. Atualmente a revista mantém 628 permutas (419 internacionais e 209 nacionais), sendo um verdadeiro suporte para o recebimento de periódicos pela Biblioteca da Escola. A partir de 1999, a Escola de Veterinária delegou à FEP MVZ Editora o encargo do gerenciamento e edição de todas suas publicações, inclusive do Arquivo, ficando somente com o apoio logístico (instalações, equipamentos, pessoal etc.). O apoio financeiro é exercido pelo CNPq/FINEP e pela própria FEP MVZ.