Chen M, Irudayaraj J, McMahon D J
Department of Nutrition and Food Science, Utah State University, Logan 84322-8700, USA.
J Dairy Sci. 1998 Nov;81(11):2791-7. doi: 10.3168/jds.S0022-0302(98)75837-0.
The Fourier transform infrared spectra of reduced fat Cheddar cheese and full fat Cheddar cheese during ripening were examined. A suitable sampling procedure was used to obtain the spectra of cheese samples. The spectra were affected by the moisture contents of the samples, but this effect could be eliminated by equilibration of the sample for at least 10 min before data collection. Strong and well-separated bands at 1744, 1450, 1240, 1170, and 1115 cm-1 arising from fat were observed in the frozen samples. The bands observed at 1650 and 1540 cm-1 were attributed to the protein contents of the cheese samples. The absorption intensities of protein and fat bands corresponded to the amounts of protein and fat that were present in the samples. Distinct changes in the bands of fat and protein of reduced fat and full fat cheese samples occurred during ripening. This technique could provide a basis for a rapid characterization and determination of the age of cheese undergoing ripening.
研究了减脂切达干酪和全脂切达干酪成熟过程中的傅里叶变换红外光谱。采用合适的采样程序获取奶酪样品的光谱。光谱受样品水分含量的影响，但在数据采集前将样品平衡至少10分钟可消除这种影响。在冷冻样品中观察到了由脂肪产生的位于1744、1450、1240、1170和1115 cm-1处的强且分离良好的谱带。在1650和1540 cm-1处观察到的谱带归因于奶酪样品中的蛋白质含量。蛋白质和脂肪谱带的吸收强度与样品中蛋白质和脂肪的含量相对应。减脂和全脂奶酪样品在成熟过程中，脂肪和蛋白质的谱带发生了明显变化。该技术可为快速表征和测定成熟奶酪的陈化时间提供依据。
