期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2016
卷号：11
期号：2
页码：164-171
DOI：10.19026/ajfst.11.2373
出版社：MAXWELL Science Publication
摘要：An understanding of factors that affect cheese microstructure is important, as this microstructure influences cheese physical properties. The aim of this study was to investigate the influence of screw speed on texture, colour, fat particle size and microstructure of cheese samples during the manufacture of string cheese. Moisture, protein and fat decreased and pH value increased after curds were stretched. The SS40 samples had consistently highest hardness, cohesiveness gumminess, chewiness and resilience values. The fat particle size of string cheese was significantly influenced by the screw speed. Stretched cheeses showed lower L*, a*, b* and C values than control cheese. Scanning electron microscopy of string cheese indicated that cheese microstructure changed from amorphous three-dimensional structure into a near-linear parallel fibrous structure after stretching. Results from this study indicate that the stretching treatment does decrease expressible serum and results in a more firmer protein matrix.
