搜搜考试网英语翻译3.6.Sensory analysisThe mean grades for flavour intensit
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英语翻译
3.6.Sensory analysis
The mean grades for flavour intensity and flavour and texture acceptability of cheeses at 60,120 and 180 days of ripening are shown in Table 3.Generally,the raw milk cheese received higher scores than pasteurised milk cheeses,but both aged cheeses were considered acceptable.The flavour intensity increased as the ripening period progressed.The typical Ras cheese flavour was not noticed in aged cheeses made from pasteurised milk.This might due to their relatively lower levels of free amino groups and free fatty acids.The concentrations of low molecular weight peptides and free amino acids have considerable influence on the cheese flavour (Lowrie & Lawrence,1972).In addition,the concentration of free fatty acids,especially the short chain ones,is responsible for the characteristic cheese flavour (Kana-wjia,Rajesh,Latha,& Singh,1995).
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3.6.Sensory analysis
The mean grades for flavour intensity and flavour and texture acceptability of cheeses at 60,120 and 180 days of ripening are shown in Table 3.Generally,the raw milk cheese received higher scores than pasteurised milk cheeses,but both aged cheeses were considered acceptable.The flavour intensity increased as the ripening period progressed.The typical Ras cheese flavour was not noticed in aged cheeses made from pasteurised milk.This might due to their relatively lower levels of free amino groups and free fatty acids.The concentrations of low molecular weight peptides and free amino acids have considerable influence on the cheese flavour (Lowrie & Lawrence,1972).In addition,the concentration of free fatty acids,especially the short chain ones,is responsible for the characteristic cheese flavour (Kana-wjia,Rajesh,Latha,& Singh,1995).
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3.6.感官分析
表格3中,显示了奶酪在成熟过程中的60天,120天,180天,香味强度,风味和基本结构可接受性的情况.一般地,生奶奶酪的得分要比经巴氏杀菌奶奶酪高.但两种奶酪发酵的总体情况都是可以接受的.随着成熟期的发展,奶酪的香味浓度逐渐增加.经巴氏消毒奶制成的奶酪发酵过程中就不会有经典的拉斯干酪风味.这要归因于它们相对较低的自由氨基和游离脂肪酸的含量.低分子量太聚合物和游离氨基酸对奶酪的风味有着相当大的影响(根据Lowrie &和Lawrence,在1972提出的原理).此外,游离脂肪酸聚肽,尤其是肽链较短的那些,是使奶酪具有独特风味的主要原因.
3.6.感官分析
表格3中,显示了奶酪在成熟过程中的60天,120天,180天,香味强度,风味和基本结构可接受性的情况.一般地,生奶奶酪的得分要比经巴氏杀菌奶奶酪高.但两种奶酪发酵的总体情况都是可以接受的.随着成熟期的发展,奶酪的香味浓度逐渐增加.经巴氏消毒奶制成的奶酪发酵过程中就不会有经典的拉斯干酪风味.这要归因于它们相对较低的自由氨基和游离脂肪酸的含量.低分子量太聚合物和游离氨基酸对奶酪的风味有着相当大的影响(根据Lowrie &和Lawrence,在1972提出的原理).此外,游离脂肪酸聚肽,尤其是肽链较短的那些,是使奶酪具有独特风味的主要原因.
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