Abstract: Hot brine stretching of Mozzarella cheese can lead to the loss of protein and other components, while whey, which is rich in nutrients such as whey protein, has an important influence on the protein structure and functional characteristics of cheese. In this study, the effects of different stretching temperatures (65, 75, 85, and 95 ℃) in whey on the physiochemical and textural characteristics of Mozzarella cheese were investigated by using brine at 95 ℃ as a control. The results showed that the yield of stretched cheese in whey at 75 ℃ was as high as 7.38%, which was significantly higher than that of the other treatments (P < 0.05), and the cheese had good texture characteristics. In contrast, the stretched cheese in whey at 85 ℃ had the best sensory quality. Scanning electron microscopy analysis showed that at 75 ℃, the protein cross-linking was moderate and the cheese had an ideal balance of elasticity and hardness. Through sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis, it was found that stretching in whey at 75 ℃ more effectively retained the protein components in cheese. Additionally, rheological analysis indicated that the cheese subjected to hot stretching in whey exhibited better elastic properties.

Key words: Mozzarella cheese; whey; hot stretching; texture; physicochemical properties

摘要： 在盐水中热烫拉伸马苏里拉奶酪会导致蛋白质等成分的流失，而乳清中富含乳清蛋白等营养成分，对奶酪的蛋白结构及功能特性具有重要影响。以在95 ℃盐水中热烫拉伸的马苏里拉奶酪作为对照，探讨在乳清中以不同温度（65、75、85、95 ℃）热烫拉伸对马苏里拉奶酪理化性质及质构特性的影响。结果表明，在75 ℃乳清中热烫拉伸的奶酪得率高达7.38%，显著高于其他处理方式所得奶酪（P＜0.05），且其具有良好的质构特性。同时，在85 ℃乳清中热烫拉伸的奶酪具有最佳感官品质。扫描电子显微镜图像表明，在75 ℃乳清中热烫拉伸的奶酪蛋白质交联程度适中，且弹性和硬度达到理想平衡。通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳分析，发现在75 ℃乳清中热烫拉伸能更有效地保留奶酪中的蛋白成分。此外，流变学分析表明，在乳清中热烫拉伸的奶酪具有更优的弹性特性。

关键词: 马苏里拉奶酪；乳清；热烫拉伸；质构；理化特性