| 摘要: |
| 对羊奶干酪成熟90 d内理化和生化特性的研究表明:成熟前期总固体增加速度较快,后期缓慢;脂肪、蛋白质、灰分和食盐在整个成熟期间变化不大。在蛋白质降解产物中,水溶性氮(WSN)和非蛋白氮(NPN)从第2天到第7天有较大幅度的增加;游离氨基酸(FAA)中主要是Ala,Met,Lys,His,Glu和Leu.游离脂肪酸(FFA)在成熟期间变化不大。 |
| 关键词: 羊奶干酪，理化特性，生化特性，成熟，降解 |
| DOI： |
| 分类号:TS252.53 |
| 基金项目: |
|
| Studies on the Physicochemical and Biochemical Characteristics of Goatmilk Cheese during Ripening Period |
|
Zhang Fuxin 1 Li Jianwen 2
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| Abstract: |
| The study on the physicochemical and biochemical characteristics of goat cheese within a ripening period of 90 days showed that the total solid of cheese increased fast during the primary ripening and then slowed down.The fat, protein,ash and salt appeared no significant changes during ripening.In degradation products of protein,water soluble nitrogen (WSN) and non protein nitrogen (NPN) increased rapidly from 2nd to 7th day of ripening.The main free amino acids (FAA) were Ala,Met,Lys,His,Glu and Leu.The changes of free fat acids (FFA) were not obvious in the whole ripening periods. |
| Key words: goatmilk cheese,physicochemical and biochemical characteristics,degradation,ripening |
