质构仪在干酪凝乳终点判定中的应用

应用质构仪对干酪凝乳阶段的物性进行监测，对不同时间的凝乳凝胶性能进行测定，结果发现凝乳在到达终点（适于切割）时，其物性具有较典型的特征，凝乳凝胶的弹性、粘性、胶粘性和咀嚼性具有趋于最小值的趋势，第一次下压力和硬度在凝乳开始时缓慢上升，跨过切割终点后急剧上升，而粘着性则在开始时急剧下降，越过切割终点后平缓变化。通过应用质构仪对凝乳物性的测定，建立了凝乳物性与最佳切割点之间的关系，为凝乳终点的判断提供了量化依据。

Application of Texturator in Determination of Termination for Curd Cutting

Gel performance of cheese curd at different time was investigated by Texturator. Adhesiveness, springiness, gumminess and chewiness of curd have a tendency of being the lowest value of the whole period of curd formation at the very time of curd cutting. While hardness and first peak force gradually increased at first, then enhanced dramatically just after the very time of curd cutting . Stickiness of the curd decreased rapidly at beginning and changed little just after the best time of cutting. The relationship between gel performance of cheese curd and best time for curd cutting was established, so it is possible to determine the best time for curd cutting.