关键词: 再制干酪, 配料, 质构, 色泽, pH值

Abstract: In this paper, the basic physicochemical indexes, color and texture properties of 10 kinds of commercial sliced processed cheese were tested, and the differences in texture properties and the underlying mechanism were analyzed. The results showed that there were significant differences in pH value, color and texture of sliced processed cheeses made from different sources. The pH values of all samples were in the range between 5.94 and 6.15. The color difference was determined by pigments, and L*, a* and b* values varied among all samples. The texture parameters of hardness, adhesiveness, cohesiveness and chewiness rather than springiness were significantly different across the samples. Different kinds of natural cheese, pigment and emulsifying salt and the difference in water content could result in changes in the texture and color of processed cheese.

Key words: processed cheese, ingredients, texture, color, pH value