不同发酵剂对羊奶干酪成熟期间蛋白质降解和感官品质的影响  

Influence of Different Starters on Proteolysis and Sensory Quality During Goat Milk Cheeses Ageing

作　　者：任娟[1] 张富新[1] 昝林森[2] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062 [2]西北农林科技大学动物科技学院,陕西杨凌712100

出　　处：《食品与发酵工业》2009年第12期144-147,共4页Food and Fermentation Industries

基　　金："十一五"国家科技支撑项目(2006BAD04A11);农业部公益性行业(农业)科研专项--奶山羊良种繁育及产业化技术体系建设(nyhyzx3-45)

摘　　要：以关中奶山羊奶为原料,用嗜温发酵剂、嗜热发酵剂和混合发酵剂分别生产羊奶干酪,探讨这3种发酵剂在羊奶干酪成熟期间对其蛋白质降解和感官品质的影响。研究结果表明:3种发酵剂在羊奶干酪成熟期间对蛋白质降解成产生的pH4.6WSN,5%PTASN,12%TCASN和羊奶干酪的感官品质影响显著,其中混合发酵剂生产的羊奶干酪在干酪成熟期间蛋白质降解适中,生产出的羊奶干酪感官品质最好,适合在羊奶干酪生产中应用。The mesophilic starter, thermophilic starter and mixed starter were applied in the production of goat milk cheeses, in order to research the influence of different starters on proteolysis and sensory quality during ageing. The results showed that three kinds of starters had significantly influenced proteolysis and sensory quality, and the mixed starter had the appropriate proteolysis and best sensory quality. So, the mixed starter was suitable for the application in goat milk cheese manufacturing.

关 键 词：发酵剂 羊奶干酪 蛋白质 感官品质 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]