牛乳超滤及工艺条件改变对切达干酪促熟及其品质的影响  

Effects of Ultrafiltration of Raw Milk and Process Conditions on the Ripening and Quality of Cheddar Cheese

作　　者：孙卓[1,2] 刘鹭[1] 张佳程[3] 孔凡丕[1] 李红娟[1] 吕加平[1] 

机构地区：[1]中国农业科学院农产品加工研究所,北京100193 [2]光明乳业股份有限公司技术中心,乳业生物技术国家重点实验室,上海200436 [3]青岛农业大学食品与科学工程学院,山东青岛266109

出　　处：《食品科学》2013年第4期104-108,共5页Food Science

摘　　要：采用超滤技术对牛乳进行浓缩预处理,再制作干酪。选择不同升温时间、成熟温度,研究其对切达干酪的组成和产率、蛋白质分解以及质构的影响。结果表明:延长升温时间有利于干酪产率提高。通过测定各干酪pH4.6SN及12%TCA可溶性氮质量分数发现,提高成熟温度均能加快实验组干酪的蛋白质分解。经质构仪测定由超滤浓缩乳制作的干酪弹性、凝聚性、黏性差异均不显著,而提高温度使各干酪质地的弹性、凝聚性、黏性都有所降低,且差异显著(P<0.05),与其在同等条件下的蛋白质水解度有一定关系。结合感官评定,提高成熟温度后,苦味的出现使干酪的滋味和气味的整体评分降低;同时提高成熟温度也降低质地的整体评分,其干酪硬度降低,咀嚼性较差。Skim milk concentrated by ultrafiltration was used to make cheddar cheese in the present study. The effects of heating time and ripening temperature on cheese components, yield, proteolysis and texture were examined. Prolonged heating favored an increase in cheese yield. Proteolysis in cheese was accelerated at higher ripening temperatures as shown by changes in the levels of pH 4.6 SN soluble nitrogen and 12% TCA soluble nitrogen. No significant differences in springiness, cohesiveness or viscosity were observed for Cheddar cheese made from raw milk concentrated by ultrafiltration, but increasing ripening temperature resulted in a significant reduction in these three texture parameters （P〈 0.05）. This may be associated with the degree of hydrolysis under the same conditions. Bitter taste appeared and the overall score for taste and smell declined at higher temperatures. In addition, cheese hardness and chewiness became worse.

关 键 词：超滤 产率 干酪成熟 质地 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]