Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, T.G. Masaryka 5555, 760 01, Zlín, Czech Republic.
Laboratory of Electron Microscopy, Institute of Parasitology, Biology Centre, Czech Academy of Science, v.v.i., Branišovská 31, 370 05, České Budějovice, Czech Republic.
J Dairy Sci. 2018 Apr;101(4):2956-2962. doi: 10.3168/jds.2017-13742. Epub 2018 Feb 3.
The aim of this work was to add various amounts of rework (0.0 to 20.0% wt/wt) to processed cheeses with a dry matter content of 36% (wt/wt) and fat with a dry matter content of 45% (wt/wt). The effect of the rework addition on the viscoelastic properties and microstructure of the processed cheeses was observed. The addition of rework (in this case, to processed cheese with a spreadable consistency) in the amounts of 2.5, 5.0, and 10.0% (wt/wt) increased the firmness of the processed cheese. With the further addition of rework, the consistency of the processed cheeses no longer differed significantly. The conclusions obtained by the measurement of viscoelastic properties were supported by cryo-scanning electron microscopy, where fat droplets in samples with added rework of over 10.0% (wt/wt) were smaller than fat droplets in processed cheeses with lower additions of rework.
这项工作的目的是向干物质含量为 36%（wt/wt）、脂肪干物质含量为 45%（wt/wt）的再制干酪中添加不同量的再制干酪（0.0 至 20.0%wt/wt）。观察再制干酪添加对再制干酪的粘弹性和微观结构的影响。在添加量为 2.5%、5.0%和 10.0%（wt/wt）的情况下，再制干酪（在此情况下，为涂抹型再制干酪）的添加增加了再制干酪的硬度。随着再制干酪添加量的进一步增加，再制干酪的稠度不再有显著差异。通过测量粘弹性获得的结论得到了低温扫描电子显微镜的支持，其中添加再制干酪超过 10.0%（wt/wt）的样品中的脂肪液滴比添加再制干酪较低的样品中的脂肪液滴小。
