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Raw material Cheddar cheese (Kerrygold, Irish Dairy Board, Dublin, Ireland) purchased from a local supermarket was used. The cheese was kept refrigerated at 1 °C in a sealed plastic bag to avoid water loss, and all tests were performed within 7 d of purchase. Proximate analysis of cheese Protein was determined by a Kjeldahl method (Method 991.22. AOAC. 1996), fat by solvent extraction (Method 933.05. AOAC. 1996), ash by overnight heating at 550 °C (Method. 935.42. AOAC. 1995), and moisture by oven drying (Method. 24003. AOAC, 1984). DSC Thermal transitions of Cheddar cheese were determined by DSC (DSC5200C0, Seiko Instruments, Torrance, Calif., U.S.A.). The instrument was calibrated with indium at 5 °C/min from 25 to 250 °C. Cheese (30 mg) was introduced into an aluminum crucible (Seiko Instruments \5), dried at 130 °C in a forced-draft oven for 20 min (Tunick, 1994), and analyzed by DSC. Thermograms of oven dried and lyophilized samples were coincid原料切达奶酪（ Kerrygold ，爱尔兰乳品局，都柏林，爱尔兰） 购买从本地超市使用。奶酪被关押冷藏在1 ° C在一个密封的塑料袋，以避免水土流失，并所有测试进行了7天内购买。 近因分析奶酪蛋白确定的凯氏法（方法991.22 。 AOAC 。 1996年） ，脂肪溶剂萃取法（方法933.05 。 AOAC 。 1996年） ，灰分的隔夜加热550 ℃ （ Method. 935.42 。 AOAC 。 1995年） ，和湿度的微波炉干燥（ Method. 24003 。 AOAC ， 1984年） 。 数码相机热转换的切达奶酪检测数码相机（ DSC5200C0 ，精工仪器，加州托兰斯，美国） 。 该仪器是校准铟在5 ℃ /分钟25日至 250 °角奶酪（ 30毫克）被引入铝坩埚 （精工仪器\ 5 ） ，干在130 ℃的强制草案炉 20分钟（图尼克， 1994年） ，并分析用DSC 。热的烘箱烘干，冻干样本coincid