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

摘要： 对10 种市售片状再制干酪的基本理化指标、色泽和质构特性进行测定，分析片状再制干酪质构特性差异及其影响因素。结果表明：不同来源的再制片状干酪pH值、色泽和质构特性存在显著差异，pH值集中分布在5.94～6.15，色素决定了颜色的差异性，亮度值、红度值和黄度值均有差异；除弹性外，硬度、黏着度、胶黏性和咀嚼性等质构参数均有显著差异，原因可能是天然干酪的种类、水分含量、色素种类和乳化盐等配料含量差异化，从而导致片状再制干酪质构和色泽发生改变。

关键词: 再制干酪, 配料, 质构, 色泽, pH值