原料乳冷藏时间对牦牛乳硬质干酪理化指标的影响  

Effects of cold storage time of raw milk on physical and chemical indexes of yak milk hard cheese

作　　者：邱婷 张忠明[1] 张卫兵[1,2] 宋雪梅 王莹[1] 文鹏程 QIU Ting;ZHANG Zhongming;ZHANG Weibing;SONG Xuemei;WANG Ying;WEN Pengcheng(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China;Functional Dairy Product Engineering Laboratory of Gansu Province,Lanzhou 730070,China)

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：《食品与发酵工业》2023年第2期146-151,共6页Food and Fermentation Industries

基　　金：国家地区自然科学基金项目(31860449)。

摘　　要：冷链贮存运输已广泛运用于各大乳制品生产,冷藏时间的长短对原料乳及其制作的干酪理化品质具有重要影响。该研究以冷藏24、48、72 h牦牛乳为原料制作硬质干酪,比较了硬质干酪成熟过程中的理化指标变化规律。结果表明,在0~6个月成熟期中,冷藏24、48、72 h牦牛乳制成的硬质干酪中水分含量、脂肪含量呈现降低趋势,NaCl含量呈现增加趋势。pH值在成熟初期下降,到成熟后期又逐渐升高;pH 4.6可溶性氮、12%三氯乙酸可溶性氮和游离氨基酸总量呈现增加趋势。整个成熟过程中,3组牦牛乳硬质干酪中pH 4.6可溶性氮、12%三氯乙酸可溶性氮以及游离氨基酸总量始终为冷藏72 h组>冷藏48 h组>冷藏24 h组。该研究可为牦牛乳的冷藏及其在干酪加工中的应用提供理论参考。Cold chain storage and transportation have been widely used in the production process of various dairy products.The refrigeration time has an important impact on the physical and chemical quality of raw milk and cheese.In this study,yak milk refrigerated for 24,48,and 72 h was used as raw material to make hard cheese and studied its physical and chemical indexes during the ripening process of hard cheese.The results showed that during the cheese ripening period of 0-6 months,the moisture content and fat content showed a decreasing trend,while the NaCl content showed an increasing trend.The pH value decreased in the early stage of maturity,and gradually increased in the later stage of maturity.The pH 4.6 soluble nitrogen,12%trichloroacetic acid soluble nitrogen,and free amino acids showed an increasing trend.During the whole ripening process,the pH 4.6 soluble nitrogen,12%trichloroacetic acid soluble nitrogen,and total free amino acid content of three groups of yak milk hard cheese were always 72 h refrigerated group>48 h refrigerated group>24 h refrigerated group.This study is to be of theoretical reference for the refrigeration of yak milk and its application in cheese processing.

关 键 词：牦牛乳 硬质干酪 冷藏时间 理化指标 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]