英语翻译3.6.Sensory analysisThe 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

英语翻译3.6.Sensory analysisThe 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
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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英语翻译3.6.Sensory analysisThe 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
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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.

感官分析
如表3所示，（笔者）分别在起司成熟期（发酵期）的60天，120天，180天的时候，对起司的口味浓淡，味道差异和质感紧密接受度打出了合适的分值（划分了恰当的等级）。一般来说，生奶酪（起司）得到的分比巴式高温灭菌奶酪要高，但它们在长时间发酵后接受度都不错。在奶酪成熟期它的风味紧实度一直在增加。那种用巴式高温灭菌后经长期发酵的奶酪就没有经典的拉斯干酪的风味。这可能是因为这种奶酪相对而言...

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感官分析
如表3所示，（笔者）分别在起司成熟期（发酵期）的60天，120天，180天的时候，对起司的口味浓淡，味道差异和质感紧密接受度打出了合适的分值（划分了恰当的等级）。一般来说，生奶酪（起司）得到的分比巴式高温灭菌奶酪要高，但它们在长时间发酵后接受度都不错。在奶酪成熟期它的风味紧实度一直在增加。那种用巴式高温灭菌后经长期发酵的奶酪就没有经典的拉斯干酪的风味。这可能是因为这种奶酪相对而言自由氨基和游离脂肪酸含量少一些。这类小肽物质的聚合物和自由氨基酸对起司的风味有相当大的影响。(Lowrie & Lawrence, 1972)另外，游离脂肪酸的聚合物，尤其是那种分子链短的，会让起司有一种独特的风味。(Kana-wjia, Rajesh, Latha, & Singh, 1995).

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