Van Hekken Diane L, Tunick Michael H, Park Young W
Dairy Processing and Products Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.
J Agric Food Chem. 2004 Aug 25;52(17):5372-7. doi: 10.1021/jf049918q.
To enhance the understanding of the quality traits of goat's milk cheeses, rheological and proteolytic properties of Monterey Jack goat's milk cheese were evaluated during 26 weeks of 4 degrees C storage. As expected with aging, beta-casein levels decreased with concomitant increases in peptide levels and were correlated with changes in rheological properties of the cheese. Hydrolysis of the protein matrix resulted in more flexible (increased viscoelastic properties) and softer (decreased hardness, shear stress, and shear rigidity) cheeses. During the first 4-8 weeks of storage, cheese texture changed significantly (P < 0.05) and then stabilized. Characterization of rheological and proteolytic properties of the goat's milk semihard cheese during aging provided insight into the changes occurring in the protein matrix, the relationship to structure, and a shift in cheese quality.
为增进对山羊奶酪品质特性的了解，在4℃储存26周期间对蒙特里杰克山羊奶酪的流变学和蛋白水解特性进行了评估。正如老化过程中所预期的那样，β-酪蛋白水平下降，同时肽水平增加，且与奶酪流变学特性的变化相关。蛋白质基质的水解导致奶酪更具柔韧性（粘弹性增加）和更柔软（硬度、剪切应力和剪切刚度降低）。在储存的前4 - 8周，奶酪质地发生显著变化（P < 0.05），然后趋于稳定。对山羊奶半硬质奶酪老化过程中的流变学和蛋白水解特性进行表征，有助于深入了解蛋白质基质中发生的变化、与结构的关系以及奶酪品质的转变。
