Abstract: The textural properties of cheese samples with different hardness, including three kinds of hard cheeses and two kinds of soft cheeses, were measured by using a texture analyzer and the rheological parameters of the same samples were evaluated by using a rheometer to compare the rheological and textural properties of all the cheeses. Result showed that there was a significant difference in physicochemical properties (P ＜ 0.05), including pH, moisture content and water activity, between hard and soft cheeses. Hardness was significantly higher in hard cheeses than in soft cheeses. Hardness of all the cheeses obtained by TPA analysis correlated well with viscoelastic moduli. The dynamic analysis showed that all these cheeses manifested a more solid-like form. The rheological parameters were dependent on the oscillatory frequency. The differences of viscoelastic moduli between soft and hard cheeses were probably attributed to different amounts of moisture content and different levels of proteolysis. Hard and soft cheeses were significantly different through texture and rheology analysis. Viscoelastic moduli in the frequency range of 0.1 to 75 Hz could be used as a measure to distinguish among five kinds of cheeses.

Key words: texture；rheological properties；cheese

摘要： 采用型物性分析仪和流变仪对5种不同硬度干酪(3种硬质和2种软质干酪)的质构和流变学特性进行比较分析.结果表明:硬质和软质干酪在理化特性(pH值、水分含量、水分活度)方面存在显著差异(P＜0.05);硬质于酪的硬度显著高于软质干酪;流变动态分析显示5种干酪均表现出固态物质的特性,且流变学特性依赖于振动频率.软质和硬质干酪之间黏弹性模量的不同可能归结于其水分含量和蛋白质水解程度的不同;从质构和流变学角度看,硬质和软质干酪之间存在显著差异.通过测定0.1～75Hz频率区间内的黏弹性可以用来区分出5种不同的干酪.

关键词: 质构；流变学特性；干酪