聚合乳清蛋白对低脂切达干酪理化性质的影响

以聚合乳清蛋白（polymerized whey protein，PWP）为脂肪替代物，瑞士乳杆菌为附属发酵剂，制作低脂切达干酪，研究PWP对低脂切达干酪理化性质及感官特性的影响。结果表明：PWP协同瑞士乳杆菌发酵能够提高低脂切达干酪水分、蛋白质、游离氨基酸、挥发性风味物质含量及乳酸菌总数，并显著提高低脂切达干酪的感官特性及可接受性；PWP的添加缩短了脂肪成熟期，低脂切达干酪成熟期pH 4.6-可溶性氮（soluble nitrogen，SN）含量增加9.45%，12 g/100 mL三氯乙酸-SN含量增加11.74%；添加PWP和附属发酵剂对低脂切达干酪成品率无显著影响。PWP可作为一种脂肪替代物用于生产质构、口感特性良好的低脂切达干酪。

Effect of Polymerized Whey Protein on Physicochemical Properties of Low-Fat Cheddar Cheese

In this study, a low-fat Cheddar cheese was developed using polymerized whey protein (PWP) as a fat replacer and Lactobacillus helveticus as an auxiliary culture, and the effects of PWP on the physicochemical properties of cheese were studied. Results showed that addition of PWP and Lactobacillus helveticus increased the contents of moisture, protein, free amino acids and volatile compounds and lactic acid bacterial population, and markedly improved sensory characteristics and acceptance of cheese. Addition of PWP reduced the fat ripening period, and increased pH 4.6-soluble nitrogen (SN) fraction by 9.45% and 12 g/100 mL trichloracetic acid (TCA)-SN fraction by 11.74% after ripening. Cheese yield was not affected by adding PWP or the auxiliary culture. All the data indicated that polymerized whey protein can be used as a promising fat replacer for developing low-fat Cheddar cheese with good texture and sensory properties.