Abstract: In this paper,we used different doses 1.0,3.0,7.0 kGy of 60Co gamma rays to irradiate and preserve the Provolone cheese,compared with no-irradiate cheese,analyzed the degree of irradiation effects on main microorganism,protein and lipids oxidation during the storage time. The results showed that the inhibition on the growth of the microorganism enhanced,the protein hydrolysis of cheese decreased,and in the meantime lipids oxygenation of cheese increased with the increase of radiation dose; 3.0kGy is the significant irradiation dose to inhibit the growth of total bacteria,mold,and coliform,with less noticeable impact on proteolysis and lipids oxidation,which maintains the quality of Provolone cheese for prolonged storage period.
姜平,刘会平,徐涛,等. 辐照对Provolone干酪品质的影响[J]. 食品与发酵工业, 2010, 36(03): 192-195.
Jiang Ping,Liu Huiping,Xu Tao,et al. The Study of the Affect of Irradiation for Provolone Cheese Quality[J]. Food and Fermentation Industries, 2010, 36(03): 192-195.