| 切达干酪成熟期间脂肪分解和氧化的研究 |
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| 引用本文： | 李昌盛,邹鲤岭.切达干酪成熟期间脂肪分解和氧化的研究[J].乳业科学与技术,2010,33(6):261-263. |
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| 作者姓名： | 李昌盛 邹鲤岭 |
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| 作者单位： | [1]曲靖师范学院生物资源与环境科学学院,云南曲靖655011 [2]云南国土资源职业学院环境地质系,云南昆明650217 |
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| 摘 要： | 主要研究了切达干酪（Cheddar cheese）成熟过程中脂肪的分解和氧化。结果表明：切达干酪在成熟过程中酸度值（ADV）、羰基价（CBV）和硫代巴比妥酸值（TBA）随着时间的延长逐渐增大,过氧化值（POV）呈先增大后减小的趋势。
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| 关 键 词： | 切达干酪 脂肪分解和氧化 |
Study on Fat Lipolysis and Oxidation of Cheddar Cheese during Ripening |
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| Li Changsheng,Zou Liling.Study on Fat Lipolysis and Oxidation of Cheddar Cheese during Ripening[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2010,33(6):261-263. |
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| Authors: | Li Changsheng Zou Liling |
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| Institution: | 1 College of Biological Resources and Environment Science,Qujing Normal University,Qujing of Yunnan 655011,China;2 Department of Environment and Geology,Yunnan State Land Resources Vocational College,Kunming of Yunnan 650217,China) |
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| Abstract: | This research studied fat lipolysis and oxidation of Cheddar cheese during ripening.And the results showed that acidity value（ADV）,thiobarbituric acid（TBA） and carbonyl value（CBV） presented increasing tendency;peroxide value（POV） increased and decreased alternately during ripening period,which suggested that the fats in cheeses had a series of lipolysis and oxidations. |
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| Keywords: | cheddar cheese fat lipolysis and oxidation |
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