不同发酵剂对牦牛乳硬质干酪品质的影响  

Influences of different starter cultures on quality of yak milk hard cheese

作　　者：刘瑛[1,2] 梁琪[1,2] 张炎[1,2] 宋雪梅[1,2] 李学朋[1,2] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]甘肃省功能乳品工程实验室,甘肃兰州730070

出　　处：《食品工业科技》2015年第21期157-162,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金(31260383)

摘　　要：以新鲜牦牛乳为原料,分别添加嗜温、嗜热和混合（嗜温∶嗜热=1∶1）三种发酵剂制作硬质干酪,研究在1~180 d成熟过程中,不同类型发酵剂制作的干酪中蛋白降解和ACP（酸性磷酸酶）对其品质的影响。结果表明：牦牛乳硬质干酪成熟过程中发挥作用的ACP主要来自发酵剂,且干酪中蛋白降解受ACP影响显著,ACP与PPN（多肽氮）呈强正相关性（r=0.720）,与CN（酪蛋白氮）和PN（蛋白氮）呈强负相关性。三种干酪PPN在60~120 d均保持稳定状态。不同类型的发酵剂对干酪蛋白降解强弱不同,过强或过弱均会影响到干酪的品质,嗜温发酵剂对干酪蛋白降解最弱,该干酪风味比较清淡;嗜热发酵剂对干酪蛋白降解能力最强,该发酵剂制作的干酪苦味较重,但组织状态较好;混合发酵剂对蛋白降解适中,该干酪发酵风味浓郁,组织状态较佳。Yak milk hard cheese were made with three kinds of starter cultures which were mesophilic starter culture,thermophilic starter culture and mixed starter culture（ mesophilic ∶ thermophilic = 1 ∶ 1）.The influence of proteolysis and ACP on quality of yak milk hard cheese were investigated during 1~180 days maturation.The results showed that the main ACP came from starter culture during yak milk hard cheese,protein degradation of cheese were significant effected by ACP.ACP and PPN showed strong positive correlation（ r = 0.720）,which had a strong negative correlation with the CN and PN. Three kinds of cheese stayed in a stable state during 60 ~ 120 days maturation.Different types of starter cultures were difference to degrade milk protein.The quality of cheese was affected by protein degradation.Mesophilic starter culture was the weakest for protein degradation of cheese,the cheese flavor was light.Thermophilic starter culture was the strongest for protein degradation of cheese,the cheese was bitter,but texture was better.Mixed starter culture was moderate for protein degradation of cheese,the cheese flavor was richness and texture was better.

关 键 词：牦牛乳 硬质干酪 蛋白水解 酸性磷酸酶 发酵剂 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]