天然Mozzarella干酪和再制Mozzarella干酪理化特性和功能特性的比较

对天然Mozzarella干酪和再制Mozzarella干酪的理化特性（蛋白质、脂肪和水分质量分数及pH值）和功能 特性（质构特性、拉伸性、熔化性、油脂析出性和流变特性）进行分析。结果表明：天然Mozzarella干酪的蛋白质 量分数显著高于再制Mozzarella干酪，水分质量分数和pH值显著低于再制Mozzarella干酪，脂肪质量分数随干酪品 牌的不同存在差异；天然Mozzarella干酪的硬度、拉伸性、熔化性和油脂析出性都显著高于再制Mozzarella干酪；动 态温度扫描显示天然Mozzarella干酪和再制Mozzarella干酪的损耗角正切都随着温度的升高呈现先增加后降低的趋 势，天然Mozzarella干酪的损耗角正切在50～60 ℃时达到1，再制Mozzarella干酪的损耗角正切始终低于1。研究发 现天然Mozzarella干酪更适宜作为制作比萨、焗饭等需要焙烤食品的原料，再制Mozzarella干酪可以应用于三明治等 不需要焙烤的食品中。

Comparison of Physicochemical and Functional Properties of Natural and Processed Mozzarella Cheese

The physicochemical properties (protein, fat and moisture content, and pH) and functional properties (textural properties, stretchability, meltability, free oil and rheological properties) of natural and processed Mozzarella cheese were measured. The results indicated that the protein content of natural Mozzarella cheese was significantly higher than that of processed Mozzarella cheese, accompanied by a significant decrease in moisture content and pH, and the fat content varied among different brands. Hardness, stretchability, meltability and free oil were significantly higher in natural Mozzarella cheese than in the processed one. Dynamic temperature sweep tests showed that the dielectric loss tangent (tan δ) of both natural and processed Mozzarella cheeses increased first and then decreased with increasing temperature. The tan δ of natural Mozzarella cheese reached 1 at 50–60 ℃ whereas that of processed Mozzarella cheese remained lower than 1 in the whole temperature range. Our findings suggested that natural Mozzarella cheese is more suitable for making baked foods, such as pizza and baked rice while processed Mozzarella cheese can be used in foods that do not need to be baked, such as sandwich.