发酵黄酒糟饲喂奶牛对马苏里拉奶酪品质.的影响  

Effect of Feeding Fermented Yellow Wine Lees to Lactating Dairy Cows on Mozzarella Quality

作　　者：姚凯勇 陈诚 刘晨星 YAO Kai-yong;CHEN Cheng;LIU Chen-xing(Lanhai Ecological Agriculture(Hangzhou)Co.,Ltd,Hangzhou 311402;Institute of Food Science,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021;College of Animal Sciences,Zhejiang University,Hangzhou 310058;Hangzhou Shenzhe Poultry Co.,Ltd,Hangzhou 311402;Zhejiang Agronomist College,Hangzhou 310021)

机构地区：[1]澜海生态农业(杭州)有限公司,杭州311402 [2]浙江省农业科学院食品科学研究所,杭州310021 [3]浙江大学动物科学学院,杭州310058 [4]杭州申浙家禽有限公司,杭州311402 [5]浙江农艺师学院,杭州310021

出　　处：《中国奶牛》2023年第3期1-6,共6页China Dairy Cattle

摘　　要：本试验采用混有发酵黄酒糟的日粮以及混有豆粕的常规日粮(作为对照)分别饲喂2组奶牛,每组各5头泌乳期荷斯坦牛,收集牛乳后将其制成马苏里拉奶酪。对收集到的牛乳的粗成分以及制作得到的马苏里拉奶酪的粗成分、理化性质、质构特性、功能特性以及气味差异进行分析,从而探究发酵黄酒糟饲喂的影响。结果表明,饲喂发酵黄酒糟对得到的原料乳粗成分没有造成显著性影响(P>0.05)。但是由原料乳经过相同制作工艺后制成的马苏里拉奶酪出现了显著性差异。试验组的奶酪脂肪含量为16.1%,极显著低于对照组脂肪的含量(20.6%)(P<0.01)。试验组奶酪的a^(*)值和pH值显著低于对照组(P<0.01)。试验组奶酪硬度、胶着性、咀嚼性的数值显著高于对照组(P<0.01),同时试验组的弹性值也显著高于对照组(P<0.05)。试验组奶酪的拉伸性显著优于对照组(P<0.05),对照组奶酪的融化性以及流动性显著优于试验组(P<0.01)。对试验组与对照组奶酪的气味差异通过电子鼻检测以及主成分分析,得到的第一主成分(PC1)贡献率为73.13%,第二主成分(PC2)贡献率为26.82%,累计贡献率高于80%,两组奶酪的气味存在明显差异。In this study,the diets mixed with fermented yellow wine lees and the conventional diets mixed with soybean meal(as control group)were fed to two groups of five lactating Holstein cows,and their milk was collected and made into mozzarella cheese.The crude composition of milk samples was detected.The mozzarella cheese were analyzed for differences in crude composition,physicochemical properties,textural properties,functional properties and odor.The purpose of this study was to investigate the effects of feeding fermented yellow wine lees on mozzarella quality.The results showed that there was no significant effect of feeding fermented yellow wine lees on the crude composition of the raw milk(P>0.05).However,significant differences were found in the two groups of mozzarella cheese.The fat content of the cheese in the test group was 16.1%,which was significantly(P<0.01)lower than that in the control group(20.6%).The a^(*)and pH value of the cheeses in the test group was significantly lower than that of the control group(P<0.01).The values of cheese hardness,gumminess and chewiness of the test group was significantly(P<0.01)higher than that of the control group,while the springiness of the test group was also significantly(P<0.05)higher than that of the control group.The stretchability of the cheese in the test group was significantly better than that in the control group(P<0.05),and the meltability as well as the flowability of the cheese in the control group was significantly better than that in the test group(P<0.01).The differences in odor between the test and control groups were detected by electronic nose test and further analyzed by principal component analysis.The results of the principal component analysis showed a contribution of 73.13%for the first principal component(PC1)and 26.82%for the second principal component(PC2).Their cumulative contribution was higher than 80%,demonstrating a significant difference in the odor between two groups.

关 键 词：发酵黄酒糟 荷斯坦牛 牛奶 马苏里拉奶酪 品质 

分 类 号：S823.4[农业科学—畜牧学]