成熟条件对牦牛乳硬质干酪理化性质的影响  

Effects of ripening conditions on physical and chemical properties of hard cheese made from yak milk

作　　者：高婉伟 梁琪[1] 宋雪梅[1] 张炎[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃省功能乳品工程实验室,甘肃兰州730070

出　　处：《甘肃农业大学学报》2014年第1期140-145,共6页Journal of Gansu Agricultural University

基　　金：国家自然科学基金(31260383)

摘　　要：为了提高牦牛乳硬质干酪的风味及品质,试验以水分、pH值、NaCl含量、总氮、pH4.6可溶性氮、12%三氯乙酸可溶性氮及游离氨基酸含量为指标,研究了不同成熟条件对牦牛乳硬质干酪理化性质的影响.结果表明:在成熟过程中,牦牛乳硬质干酪中的水分含量由58.23%降到53.65%,成熟前后水分含量差异显著(P<0.05);pH值先下降后升高,从最初的4.86升高至5.01,但成熟温度对其影响并不显著;NaCl含量在成熟前期增加显著,成熟后期趋于平缓,15℃成熟的干酪的NaCl含量较新鲜干酪高0.67%;总氮含量在成熟期间由26.23%增加到32.95%,受成熟时间的影响较大,成熟温度影响较小;随着成熟时间的延长,pH4.6可溶性氮含量显著增加,15℃成熟3个月的干酪pH4.6可溶性氮含量比新鲜干酪高12.19%;12%三氯乙酸可溶性氮含量受成熟时间及成熟温度影响显著,其含量从新鲜干酪的1.43%升高到成熟干酪时的10.42%;随着成熟时间的延长,游离氨基酸含量整体增加,成熟温度对其影响显著.In order to improve the flavor and quality, the effects of different ripening condition were studied on physical and chemical properties of hard cheese made from yak＇s milk with the index such as moisture, pH,NaCl, total nitrogen, pH 4. 6 soluble nitrogen, 12 % trichloroacetic acid soluble nitrogen and free amino acid content. The results showed that the moisture content decreased from 58. 23% to 53.65% during ripening, the difference was significantly （P〈0.05）. pH decreased at the preliminary stage of ripe- ning, and then increased from 4. 86 to 5.01, the effect of temperature on pH was not significant. NaCl con- tent increased significantly at the preliminary stage of the ripening, and increased slowly at later stage, the NaCl content in ripened cheese at 15 ℃ was 0. 67% higher than the fresh cheese. The content of total nitro- gen increased from 26.23% to 32.95 %, greatly influenced by the ripening time, ripening temperature had little effect. The content of pH 4. 6 soluble nitrogen increased significantly, the content in ripened cheese at 15~C was 12. 19% higher than the fresh cheese. The content of 12% trichloroacetic acid soluble nitrogen was significantly influenced by the ripening time and temperature, the content increased from 1.43% to10.42%. The content of free amino acid increased during ripening, significantly influenced by the ripening temperature.

关 键 词：牦牛乳 硬质干酪 成熟温度 成熟时间 理化性质 

分 类 号：S897.1[农业科学—特种经济动物饲养]