Comparison of pilot-scale and rapid visco analyzer process cheese manufacture.
Comparison of pilot-scale and rapid visco analyzer process cheese manufacture.
复制标题
中试规模和快速粘度分析仪加工奶酪生产的比较。
DOI：
10.3168/jds.s0022-0302(04)73409-8
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发表时间：
2004
影响因子：
3.5
通讯作者：
Lloyd Metzger
中科院分区：
文献类型：
--
作者：
R. Kapoor;P. Lehtola;Lloyd Metzger
许多配方和加工参数影响着加工干酪的功能性。小规模的生产和分析方法可以用来评估配方参数和加工条件对再制干酪功能性的影响。本研究的目的是比较在快速粘度分析仪（RVA）的小规模（25克）生产的加工奶酪，在Blentech双螺杆中试规模炊具（BTS）的中试规模（4.5公斤）生产的加工奶酪。在RVA和BTS中生产巴氏杀菌加工干酪（PC）和巴氏杀菌加工干酪食品（PCF）的三个重复。对生产的所有PC和PCF进行了质构曲线分析（TPA）和RVA熔融试验。在RVA和BTS中产生的PC和PCF的TPA硬度和热表观粘度上存在显著的复制效应。与BTS中产生的PC和PCF相比，RVA中产生的PC和PCF具有显著更高的TPA硬度和热表观粘度。RVA制造时间（短与长）对PC或PCF的TPA硬度值没有显著影响。然而，长的制造时间显着增加PC和PCF的热表观粘度。RVA成功地用于制造工艺奶酪，然而，在制造配置文件和类型的炊具的差异影响的功能特性的工艺奶酪。
Numerous formulation and processing parameters influence the functionality of process cheese. A small-scale manufacturing and analysis method could be used to evaluate the influence of formulation parameters and processing conditions on the functionality of process cheese. The objective of this study was to compare process cheese produced on a small-scale (25 g) in a Rapid Visco Analyzer (RVA) to process cheese produced on a pilot-scale (4.5 kg) in a Blentech twin-screw pilot-scale cooker (BTS). Three replicates of pasteurized process cheese (PC) and pasteurized process cheese food (PCF) were produced in an RVA and in a BTS. Texture profile analysis (TPA) and the RVA melt test were performed on all PC and PCF produced. There was a significant replication effect on TPA-hardness and hot apparent viscosity of the PC and PCF produced in the RVA and the BTS. The PC and PCF produced in the RVA had significantly higher TPA-hardness and hot apparent viscosity compared with PC and PCF produced in the BTS. The RVA manufacturing time (short vs. long) did not have a significant effect on TPA-hardness values for PC or PCF. However, the long manufacturing time significantly increased hot apparent viscosity for PC and PCF. The RVA was successfully used to manufacture process cheeses; however, differences in the manufacturing profiles and type of cooker influenced the functional properties of the process cheese.