浓缩酪蛋白胶束成分的影响因素及其在奶酪生产中的应用  

Influencing Factors of Micellar Casein Concentrate Composition and Its Application in Cheese Production

作　　者：闫清泉[1] 边燕飞 赵中华 李玲玉 赵悦 宗学醒[1] YAN Qing-quan;BIAN Yan-fei;ZHAO Zhong-hua;LI Ying-yu;ZHAO Yue;ZONG Xue-xing(Inner Mongolia Mengniu Dairy Industry(Group)Co.,Ltd,Hohhot,Inner Mongolia 011500,China)

机构地区：[1]内蒙古蒙牛乳业(集团)股份有限公司,内蒙古呼和浩特011500

出　　处：《粮油食品科技》2023年第3期106-111,共6页Science and Technology of Cereals,Oils and Foods

基　　金：2015年和林格尔县重大科技专项(2015-科技-0103)。

摘　　要：目前,采用膜过滤技术可从脱脂奶中分离酪蛋白,随后通过浓缩、杀菌、干燥等工艺获得浓缩酪蛋白胶束。对浓缩酪蛋白胶束成分的影响因素及其在奶酪生产中的应用进行综述,发现膜过滤期间的pH值、温度和洗滤条件均会影响浓缩酪蛋白胶束的成分,使其具有不同浓度的酪蛋白、乳清蛋白、乳糖以及钙。而且可以利用浓缩酪蛋白胶束标准化原奶,从而制备成分和品质一致的奶酪;也可以利用不同成分的浓缩酪蛋白胶束获得不同的原奶组合物,从而制备所需品质和功能的奶酪。总之,在奶酪生产过程中添加浓缩酪蛋白胶束能够影响奶酪的成分、质地以及风味等,但通过调整膜过滤和奶酪生产的工艺参数可以解决这些问题。未来还需获得一种经济有效的方式来保存浓缩酪蛋白胶束,赋予其更长的保质期,良好的凝乳酶凝乳特性,从而保证奶酪的品质和产量。At present,casein can be isolated from skim milk by membrane filtration technology,and micellar casein concentrate could be obtained by concentration,sterilization,drying.In this paper,the factors affecting the composition of micellar casein concentrate and its application in cheese production were reviewed.It was found that pH value,temperature and diafiltrant during membrane filtration all affected the composition of micellar casein concentrate,resulting in different concentrations of casein,whey protein,lactose and calcium.It is also possible to standardize raw milk by micellar casein concentrate to produce cheese with the same composition and quality.It is also possible to obtain different raw milk compositions by micellar casein concentrate having different components to produce cheese with desired quality and function.In conclusion,the addition of micellar casein concentrate could affect the composition,texture and flavor of cheese during cheese production,but these problems could be solved by adjusting the process parameters of membrane filtration and cheesemaking.Further research will be still required to find an economic way to preserve micellar casein concentrate and give it extended shelf life,good rennet properties to ensure cheese quality and yield.

关 键 词：浓缩酪蛋白胶束 膜过滤 脱脂奶 奶酪 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]