School of Food Science, University of Idaho, Moscow, Idaho.
Litehouse Inc., Sandpoint, Idaho.
J Texture Stud. 2018 Jun;49(3):309-319. doi: 10.1111/jtxs.12301. Epub 2017 Oct 5.
Blue cheese is commonly aged for 60 days at 10°C after curing. However, some manufacturers store blue cheese at 4°C and the effect of lower storage temperature on blue cheese final properties is unknown. Thus, the objective of this study was to determine the effect of storage temperature and time on blue cheese mechanical behaviors. Blue cheeses were stored at 4 or 10°C for 77 days after production. Composition and small- and large-strain rheological behaviors were evaluated every 2 weeks of storage. Storage time had significant impact on blue cheese rheological behaviors; storage temperature did not. Large-strain compressive force and viscoelastic moduli decreased with storage time, and the extent of nonlinear viscoelastic behavior increased. These results indicated that sample microstructure likely weakened and was more easily deformed as storage time increased. Overall, blue cheese can be stored at 4-10°C without significant changes to its composition or mechanical behavior.
The results of this work can be used by blue cheese manufacturers to better understand the impact of storage time and temperature on blue cheese end quality. Manufacturers can take advantage of the effects of storage time on blue cheese mechanical behaviors to determine how long to age blue cheese to achieve the desired texture.
蓝纹奶酪通常在腌制 60 天后，于 10°C 下陈化 60 天。然而，一些制造商将蓝纹奶酪储存在 4°C 下，而较低储存温度对蓝纹奶酪最终特性的影响尚不清楚。因此，本研究的目的是确定储存温度和时间对蓝纹奶酪机械性能的影响。蓝纹奶酪在生产后于 4 或 10°C 下储存 77 天。每隔 2 周储存一次，评估组成和小应变及大应变流变性能。储存时间对蓝纹奶酪流变性能有显著影响；储存温度则没有。大应变压缩力和黏弹模量随储存时间而降低，非线性黏弹行为的程度增加。这些结果表明，随着储存时间的增加，样品微观结构可能变弱，更容易变形。总体而言，蓝纹奶酪可在 4-10°C 下储存而不会显著改变其组成或机械性能。
本研究结果可帮助蓝纹奶酪制造商更好地理解储存时间和温度对蓝纹奶酪最终质量的影响。制造商可以利用储存时间对蓝纹奶酪机械性能的影响来确定蓝纹奶酪需要陈化多久才能达到理想的质地。
