Modification of microstructure and texture of rennet curd by using a capsule-forming non-ropy lactic culture
Modification of microstructure and texture of rennet curd by using a capsule-forming non-ropy lactic culture
复制标题
使用胶囊形成的非粘性乳酸培养物改变凝乳酶凝乳的微观结构和质地
作者：
Ashraf N. Hassan;J. Frank
将标准化至40 g脂肪/l的再水化脱脂奶粉制成的凝乳酶凝乳的微观结构和质构特征与用胶囊形成非粘稠乳酸培养物制成的脱脂凝乳进行比较。使用共聚焦扫描激光显微镜的显微结构检查表明，存在的胶囊形成的文化产生了一个开放的酪蛋白网络与大孔。在用在凝固前加入到牛奶中的荧光亲脂性染料染色后，在未受干扰的酪蛋白结构内观察到脂肪球的分布。细菌荚膜和乳脂降低凝乳酶凝乳的凝乳张力和硬度到相似的水平。
Microstructural and textural characteristics of rennet curd made from rehydrated non-fat dried milk standardized to 40 g fat/l were compared with those of non-fat curd made with capsule-forming non-ropy lactic culture. Microstructure examination using confocal scanning laser microscopy indicated that the presence of a capsule-forming culture produced an open casein network with large pores. Distribution of fat globules was observed within the undisturbed casein structure after staining with a fluorescent lipophilic dye which was added to the milk before coagulation. Bacterial capsules and milk fat reduced curd tension and firmness of rennet curd to similar levels.