不同体细胞数对新鲜羊奶干酪品质的影响  

Influence of different levels of somatic cell counts on quality of fresh goat cheese

作　　者：甄贞[1,2] 许晓曦[2] 王志勇[2] 邓群[2] 骆承庠[2] 

机构地区：[1]东北农业大学生命科学与生物技术中心,哈尔滨150030 [2]东北农业大学食品学院,哈尔滨150030

出　　处：《东北农业大学学报》2009年第3期90-95,共6页Journal of Northeast Agricultural University

基　　金："十五"国家科技支撑计划项目(2006BAD04A08-15)

摘　　要：体细胞(Somatic Cell Counts,SCC)是衡量乳质量和奶牛健康状况的指标。乳中SCC增加引起乳成分的改变,进而影响凝乳。本试验根据体细胞数的不同得到LSCC、MSCC、HSCC3组新鲜羊奶,对3组原料乳生产的干酪的组成成分及其质构指标进行测定。试验结果表明,从干酪真实出品率来看,LSCC组>MSCC组>HSCC组;从干酪组成成分来看,HSCC组干酪的脂肪、蛋白质含量显著低于其他两组,但HSCC组干酪水分含量最高;从干酪质构指标来看,HSCC组干酪软而粘。Somatic Cell Counts（SCC） is a measure indicator of the quality of milk and dairy health status. SCC can cause the composition change of milk, and then influence the curd. The goat milk was separated into three groups according to the different SCC to study the composition and the texture index of goat milk. The results indicated that the relationship between increasing milk SCC and decreasing actual cheese yield was linear; for the cheese composition, the HSCC group had lower content of fat, protein than the other two groups, but the HSCC group had the highest moisture content among the three groups; for the texture index, the HSCC group had the softer and viscid texture.

关 键 词：体细胞数 羊奶 羊奶干酪 产出量 质构 

分 类 号：S827[农业科学—畜牧学] S879.1[农业科学—畜牧兽医]