蛋白/脂肪比变化对塔拉加白软奶酪品质的影响

A. Khalil, El-Tahra M. A. Ammar, M. Abo-srea, T. El-Sawah
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摘要

研究了不同蛋白质/脂肪比(p/F)对软白塔拉加奶酪(SWTC)品质的影响,采用了两种变化技术,一种是恒定脂肪百分比随蛋白质变化,二是采用恒定的蛋白质百分比和不同的脂肪百分比,达到三个目标蛋白/脂肪比(0.3、0.4和0.5),以选择最可接受的处理方法,降低生产性能良好的SWTC的经济成本。原料奶、鲜奶油、脱脂奶粉(SMP)、牛奶浓缩蛋白(MPC)、香精、保鲜剂等原料被用于(SWTC)的制作。结果(SWTC)在4℃条件下保存30 d,在不同的储存间隔(0 - 15、21、30 d)内进行不同的感官和微生物学评价。结果表明,所有(SWTC)均具有可接受的所有P/F比率的性能。此外,在其他处理中,两种技术的p/F(0.4)制成的(SWTC)获得了最高的感官评分。此外,微生物学评价结果表明,所有(SWTC)处理都没有大肠杆菌、霉菌和酵母菌,无论是新鲜的还是直到储存期结束。此外,(SWTC)由市盈率(0。3)两种方法的细菌总数在其他处理中最低。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Impact of Variation in Protein / Fat Ratio on Soft White Tallaga Cheese Properties
The effect of using different ratios of protein/fat ( p/F ) on the characteristics of soft white Tallaga cheese(SWTC) ,Two techniques of variations were used, the first was investigated by using constant percent of Fat with variation in Protein, the second was by using constant percent of Protein with variation in Fat percent to reach to three targeted Protein/ Fat ratios ( 0.3,0.4 and 0.5 ) in order to choose the most acceptable treatment with decreasing the economic costs for producing SWTC with good properties. Raw milk, fresh cream, skim milk powder(SMP), milk Protein concentrate(MPC), aroma, and preserving ingredients were used for (SWTC) making . the resultant (SWTC) kept at 4oc for 30 days was organoleptically, and microbiologically evaluated at variable throughout the storage period at different intervals period (zero – 15 , 21, 30 days) . Results indicated that all ( SWTC ) have an acceptable properties by all P/F ratios. Moreover, the ( SWTC ) made from p/F( 0.4 ) in two techniques gained the highest organoleptically scores among other treatments. In addition, the results for microbiological evaluation indicated that all (SWTC) Treatments were free from E coli, Molds and yeasts, either it were fresh or until the end of storage period. Also, the (SWTC) made by P/F ratio ( 0. 3 ) in two techniques had The lowest total Bacterial counts among other treatments.
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