脂肪含量对再制片状干酪品质的影响

研究不同脂肪含量和脂肪替代物对再制片状干酪品质的影响。对5 种不同脂肪含量再制片状干酪的基本理化指标、色泽、质构和感官品质进行测定和评估。结果表明：5 种不同脂肪含量的再制片状干酪pH值、蛋白质和脂肪含量存在显著性差异，酶解浓缩黄油的添加对再制片状干酪亮度值、红度值和黄度值均有明显影响；用酶解浓缩黄油替代全部黄油的减脂50%干酪全质构特性与其他组样品有差异，酶解浓缩黄油部分替代黄油制备的4号减脂干酪全质构特性除凝聚性、回复性外，与1～3号干酪无显著差异；通过感官评定发现，酶解浓缩黄油替代全部黄油的减脂50%干酪（5号）感官评分最低，酶解浓缩黄油部分替代黄油的减脂50%干酪（4号）风味和滋味有所增强，总体得分与全脂干酪产品无显著差异。因此通过降低黄油含量，并添加酶解浓缩黄油可提升减脂再制片状干酪的品质。

Effect of Fat Content on the Quality of Sliced Processed Cheese

In this work, the effects of different fat contents and fat substitutes on the quality of processed cheese slices were studied. The physicochemical indexes, color, texture and sensory quality of five cheese samples with different fat contents were evaluated. The results showed that there were significant differences in pH value and the contents of protein and fat among cheeses. Addition of enzymatically hydrolyzed butter concentrate had a significant impact on the color parameters lightness (L*) , redness (a*) and yellowness (b*) of cheese. Texture profile analysis (TPA) parameters of 50% reduced-fat cheese with 100% substitution of butter by enzymatically hydrolyzed butter concentrate were different from those of the other cheeses. Compared with full-fat cheese, 25% reduced-fat cheese and 50% reduced-fat cheese with 50% reduction of butter, 50% reduced-fat cheese with 25% reduction of butter and addition of 5% enzymatically hydrolyzed butter concentrate did not significantly differ in any of the texture parameters except cohesiveness and resilience. Sensory evaluations showed that 50% reduced-fat cheese with 100% substitution of butter by 20% enzymatically hydrolyzed butter concentrate scored lowest. Compared with the reduced-fat cheese, 50% reduced-fat cheese with partial substitution of enzymatically hydrolyzed butter concentrate for butter showed improved flavor and taste and the overall sensory score was not significantly different from that of full-fat cheese. Accordingly, the quality of reduced-fat cheese slices can be improved by reducing butter content and adding enzymatically hydrolyzed butter concentrate.