The experiment studied the influence of moisture on the functional properties of processed cheese by using texture analyzer,rheometer and SEM,and it described that water played an important role in the process of making processed cheese.The results indicated:meltability and apparent viscosity were influenced significantly by water(P0.05);the hardness,adhesiveness,chewiness of processed cheese were affected in the same way.The number and size of fat globules indicated the emulsification of casein was influenced by water,to some extent,with the increasing of water in processed cheese,the emulsification of casein became better.
To study the effect of different factors in the cheese processing on moisture contents of extra-hard cheese,cheese was processed following the processing technology of Parmesan cheese.And the investigation was conducted via single factor and orthogonal experiments.The optimum processing conditions are as follows: the termination pH of fermentation is 6.4,the addition of rennet is 0.004%,the addition of CaCl2 is 0.015%,the scalding time is 40～50 min,the scalding temperature is 53～55 ℃,the final pH when you drain the whey is 6.0,then the moisture of the cheese could be 32%～35%.
Study the antioxidant effect of the Lactobacillus extracts on D-galactose induced aging mice model. This paper has chosen Kunming mice as the object. While the mice were injected with D-galactose, they were also treated with different Lactobacillus extracts respectively through oral gavage. Moreover, after 6 weeks,the animal experiment indicated that compared with the control, the antioxidant functions of serum and liver in normal and Lactobacillus extract mice are significantly improved through enhancing SOD,GSH-Px,CAT and T-AOC activitiesand and reducing MDA contents in mouse serum and liver tissue.
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