直接酸化法生产Mozzarella干酪工艺的研究

采用磷酸、柠檬酸直接对合格标准化杀菌乳进行酸化,按照无腌渍干盐法生产工艺制作Pizza用Mozzarella干酪.研究这两种酸不同酸化pH值对生产工艺的影响.结果表明,采用柠檬酸直接酸化原料乳pH值到6.1,发酵剂添加量1.2%,凝乳酶添加量0.0015%(均为质量分数,下同),蒸煮温度40℃,堆酿100 min.热烫温度58℃可以得到理想的产品,对产品产率的影响不大.采用磷酸直接酸化原料乳pH值到5.6,发酵剂添加量0.8%,凝乳酶添加量0.0005%,蒸煮温度40℃,堆酿120 min,热烫温度65℃可以得到理想的产品,可提高5%的产品得率.采用柠檬酸较采用磷酸直接酸化得到的千酪产品具有较好的奶油香味,较柔软的凝块,但产品的水分质量分数相对稍高.     

直接酸化法生产夸克干酪工艺的研究

研究了直接酸化法生产夸克干酪的工艺条件,通过对新鲜酸凝干酪的钙和水分质量分数的测定和感官评分,确定柠檬酸为生产新鲜酸化干酪的最佳酸化剂,根据单因素及L9(34)正交试验设计,筛选出了新鲜酸化干酪的最佳工艺参数,其最佳的工艺条件为:杀菌温度为83 ℃,CaCl2添加量为0.02%,凝乳温度为55℃时新鲜酸凝干酪的品质最佳.结果表明,直接酸化法生产夸克干酪的工艺所得的制品可以用于实际生产.     

原料乳预酸化的pH对Mozzarella干酪功能特性的影响

采用直接酸化工艺,用柠檬酸将原料乳pH分别调节为6.37、6.09和5.73,研究了原料乳不同酸化的pH对Mozzarella干酪功能特性的影响。结果表明,随着原料乳预酸化pH的降低,干酪的TPA硬度显著降低(p<0.05),TPA粘性显著增加(p<0.05),对TPA弹性影响不显著,干酪的融化性和拉伸性显著增强(p<0.05)。      

不同包装材料对贮藏期Mozzarella干酪功能特性的影响

利用不同包装材料(PVC,PVDC,PE)对成熟Mozzarella干酪进行真空包装, 并在4℃冷藏,以7d为间隔,测定不同包装干酪不同贮藏时间的水分含量、pH值、滴定酸度、可溶性氮指标,未融化干酪质构特性,融化干酪功能特性等一系列指标的变化.通过试验得出以下结论:PVDC组49d时的贮藏效果与PE组28d时相当.PVC组49d时与PE组35d时相当,说明两种包装材料都具有延长食品贮藏期的效果,而且PVDC组贮藏效果优于PVC组,可以更好的延长干酪的贮藏期.     

酶制剂对Mozzarella水牛奶酪品质影响

比较了小牛皱胃酶、风味酶及菠萝蛋白酶对Mozzarella(莫兹瑞拉)水牛奶干酪的加工性状、质构及感官品质的影响.结果显示,用0.025 g/L风味酶添加到水牛奶中所制备干酪的产率、凝乳时间、凝乳性状、质构特征、感官品质均与小牛皱胃酶制备干酪的性状接近,说明风味酶可替代小牛皱胃酶用于Mozzarella水牛奶干酪的加工.     

拉伸工艺对Mozzarella干酪品质的影响

选择不同的拉伸温度和拉伸时间,研究拉伸工艺对Mozzarella干酪组成、游离水分和功能特性的影响。结果表明,随着拉伸温度的升高和拉伸时间的延长,干酪的游离水分增加,脂肪和蛋白质质量分数下降,干酪产量下降。拉伸温度为60℃时,干酪的融化性最高,油脂析出性适中,拉伸性较好。延长拉伸时间,导致干酪产量下降,功能特性没有明显提升。本研究确定的最佳拉伸工艺:拉伸温度60℃,拉伸时间10min。     

原料乳热处理条件对Mozzarella干酪品质的影响

采用3×3拉丁方试验设计,3个奶酪槽中原料乳热处理条件分别设为未杀菌,63℃(30min)杀菌,72℃(15s)杀菌。研究干酪加工中原料乳热处理条件对Mozzarella干酪的品质的影响。结果表明,未杀菌乳制干酪的蛋白水解、硬度及弹性与杀菌乳制干酪的蛋白水解、硬度及弹性值具显著差异(p<0.05),未杀菌乳制干酪的蛋白水解显著增加,弹性及硬度显著降低;63℃(30min)及72℃(15s)不同杀菌温度处理的乳制得的干酪之间蛋白水解、硬度及弹性无显著差异;不同热处理乳制干酪之间的融化性和油脂析出性在统计学上无显著差异。     

Mozzarella干酪的加工及功能性

详述了莫扎瑞拉干酪的加工工艺,工艺参数,操作要点和质量控制.并对莫扎瑞拉千酪的功能性进行了分析.其寿命受融化性、拉伸性、褐变性、出油性等影响,而莫扎瑞拉干酪的功能性又受其水分、干物质中的脂肪、拉伸凝块水分、贮藏温度所决定.     

Mozzarella干酪的研究进展

本文对Mozzarella干酪的分类、特征及国内外发展现状做了简要的介绍,重点对加工工艺对干酪品质的影响做了综述,为我国干酪的研究提供一些思路。     

不同凝乳时间对Mozzarella干酪品质的影响

凝乳切割强度影响Mozzarella干酪品质,凝乳强度一般通过与之对应的平均凝乳时间(从添加酶到切割凝乳这段时间为凝乳时间)判断。本实验凝乳时间分别设定为30、40、50min,研究凝乳时间对Mozzarella干酪品质的影响。结果表明选用产酸较慢的发酵剂,更长的凝乳时间(切割时更硬的凝乳)导致了干酪中更多的水分含量和更高的干酪产量。同时干酪也具备了更柔软,更光滑均匀的质地。     

Quality and ripening changes of Ras cheese made by direct acidification

Trials were carried out to produce Ras cheese of good quality without the use of starter. Cheese was made from pasteurized cow's milk acidified with lactic acid or citric acid to pH 5.8 alone or coupled with mixing the curd with glucono δ lactone (4.5 g/kg curd). Control cheese was made from milk ripened with a starter culture of S. lactis. Resultant cheeses showed poor body and texture, weak flavour intensity and low levels of soluble nitrogen compounds and free volatile fatty acids. Incorporation into the cheese curd of mixtures containing Fromase 100 (fungal protease) and Piccantase B (fungal lipase) or Fromase 100 and Capalase K (animal lipase) enhanced flavour intensity, improved body characteristics and accelerated the formation of both soluble nitrogen compounds and free volatile fatty acids. The organoleptic properties of the experimental cheeses with added enzymes were comparable to those of the control cheese.     

Effect of emulsifying salts on the physicochemical properties of processed cheese made from Mozzarella

The aim of this study was to investigate the effect of different types and concentrations of emulsifying salts (trisodium citrate, tetrasodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate, and disodium orthophosphate) on the physicochemical properties of processed cheese. The physicochemical composition, texture profile, degree of casein dissociation, fat particle size, color, and nuclear magnetic resonance profile (NMR) of processed cheese were determined. Hardness, degree of casein dissociation, and pH increased as the concentration of emulsifying salts increased. The fat particle size of processed cheese was significantly influenced by the type of emulsifying salts, with processed cheese made with sodium hexametaphosphate having larger particles (4.68 μm) than cheeses made with the other salts (from 2.71 to 3.30 μm). The processed cheese prepared with trisodium citrate was whiter than those prepared with the other emulsifying salts. The NMR analysis showed that the relaxation time of processed cheese of 10 to 100 ms accounted for a major proportion, indicating that the moisture in processed cheese was mainly bound water combined with the fat globule and hydrated casein.     

Influence of coagulant level on proteolysis and functionality of mozzarella cheeses made using direct acidification

Nonfat (0% fat), reduced-fat (11% fat), and control (19% fat) mozzarella cheeses were made using direct acidification to test the influence of three levels (0.25X, 1X, and 4X) of coagulant concentration on proteolysis, meltability and rheological properties of cheeses during 60 d of storage at 5 degrees C. Changes in meltability, level of intact alpha(s1)-casein and beta-casein (by capillary electrophoresis), 12.5% TCA-soluble nitrogen, and complex modulus were measured. There were differences in rate of proteolysis and functional properties as a function of fat content of the cheese, but some of these differences could be attributed to differences in moisture contents of the cheeses. As fat level decreased, the percent moisture-in-nonfat-substance of the cheeses also decreased. Cheeses with the lower fat contents (and consequently the lowest moisture-in-nonfat-substance content) had slower rates of proteolysis. Fat content influenced the complex modulus of the cheese, with the biggest effect occurring when fat content was reduced from 11 to 0%. Coagulant level had only a small effect on initial modulus. Cheeses became softer during storage, and the decrease in modulus was influenced by the level of coagulant. At 0.25X, there was very little decrease in modulus after 60 d, while at 1X and 4X coagulant levels the softening of the cheese was more evident. The influence of coagulant level and fat content on cheese melting was similar to their effects on complex modulus. In general, higher fat contents promoted more melting and so did higher coagulant levels. Melting increased during storage although very little change was observed in the nonfat cheese.     

Understanding the role of calcium in functionality of part skim Mozzarella cheese

The impact of calcium on softening, melting, and flow characteristics of part skim Mozzarella cheese was evaluated. Four cheeses containing different calcium levels (viz. 0.65, 0.48, 0.42, and 0.35%) were manufactured by direct acidification using glucono-delta-lactone on four different occasions. Preacidification of milk was done to alter the calcium content of the cheeses. Cheeses were made with uniform composition. Lowering of calcium to 25, 35, and 45% levels increased the melt by 1.4, 2.1, and 2.6 times, respectively, 1 d after manufacture. Low calcium cheeses softened and melted at lower time and temperatures. These cheeses flowed faster and to a greater extent. Higher proteolysis at a faster rate was observed in low calcium cheeses. Refrigerated storage up to 30 d also increased melt area, flow rate, extent of flow, and soluble protein and lowered softening and melting times in all the cheeses. The effect of calcium reduction was more noticeable as compared to the effect of storage on functionality of Mozzarella cheese. Improved softening, melting, and flow properties of low calcium part skim Mozzarella cheese is a clear advantage to cheese manufacturers and end users as they may not have to wait 15 to 20 d for proteolysis of cheese to obtain desired melt properties.     

The effect of homogenization and milk fat fractions on the functionality of Mozzarella cheese

Mozzarella cheese was manufactured from milk containing either a low (olein) or a high (stearin) melting point fraction of milk fat or anhydrous milk fat. The fat was dispersed into skim milk by homogenization at 2.6 MPa before being manufactured into cheese. The melting point of the milk fat did not affect the size or shape of the fat globules, nor was there any effect of homogenization on the polymorphic state of the milk fat. There were no changes in milk fat globule size and shape concomitant with the amount of free oil formed. The polymorphic state of the milk fat did affect the amount of free oil formed and the apparent viscosity of the cheese. The lower melting point fraction yielded a larger amount of free oil. The higher melting point fraction yielded a higher viscosity of melted cheese at 60 degrees C. Mozzarella cheese was also manufactured from homogenized milk, nonhomogenized milk, and a 1:1 ratio of the two, without altering the milk fat composition. Increasing the proportion of homogenized milk yielded a lower free oil content and higher viscosity of the cheese.     

Effect of fat reduction on chemical composition, proteolysis, functionality, and yield of Mozzarella cheese

Mozzarella cheese was made from skim milk standardized with cream (unhomogenized, 40% milk fat) to achieve four different target fat percentages in the cheese (ca. 5, 10, 15, and 25%). No statistically significant differences were detected for cheese manufacturing time, stretching time, concentration of salt in the moisture phase, pH, or calcium as a percentage of the protein in the cheese between treatments. As the fat percentage was reduced, there was an increase in the moisture and protein content of the cheese. However, because the moisture did not replace the fat on an equal basis, there was a significant decrease in the moisture in the nonfat substance in the cheese as the fat percentage was reduced. This decrease in total filler volume (fat plus moisture) was associated with an increase in the hardness of the unmelted cheese. Whiteness and opacity of the unmelted cheese decreased as the fat content decreased. Pizza baking performance, meltability, and free oil release significantly decreased as the fat percentage decreased. The minimum amount of free oil release necessary to obtain proper functionality during pizza baking was between 0.22 and 2.52 g of fat/100 g of cheese. Actual cheese yield was about 30% lower for cheese containing 5% fat than for cheese with 25% fat. Maximizing fat recovery in the cheese becomes less important to maintain high cheese yield, and moisture control and the retention of solids in the water phase become more important as the fat content of the cheese is reduced.     

盐水腌制对于Mozzarella干酪成分及功能特性的影响

以盐水腌制工艺制作Mozzarella干酪,研究了腌制时不同的NaCl质量分数、成熟期以及不同的干酪部位对Mozzarella干酪的粗成分、功能特性及蛋白质水解的影响.结果表明,NaCl质量分数提高,游离油脂与可榨乳浆生成量减少.对蛋白质水解影响不显著;成熟期增加,游离油脂生成量与蛋白质水解程度都提高,可榨乳浆生成量降低;干酪外部的游离油脂生成量低于千酪中心游离油脂的生成量,但三者对粗成分的影响不明显.     

Effect of camel chymosin on the texture,functionality, and sensory properties of low-moisture,part-skim Mozzarella cheese

The objective of this study was to compare the effect of coagulant (bovine calf chymosin, BCC, or camel chymosin, CC), on the functional and sensory properties and performance shelf-life of low-moisture, part-skim (LMPS) Mozzarella. Both chymosins were used at 2 levels [0.05 and 0.037 international milk clotting units (IMCU)/mL], and clotting temperature was varied to achieve similar gelation times for each treatment (as this also affects cheese properties). Functionality was assessed at various cheese ages using dynamic low-amplitude oscillatory rheology and performance of baked cheese on pizza. Cheese composition was not significantly different between treatments. The level of total calcium or insoluble (INSOL) calcium did not differ significantly among the cheeses initially or during ripening. Proteolysis in cheese made with BCC was higher than in cheeses made with CC. At 84 d of ripening, maximum loss tangent values were not significantly different in the cheeses, suggesting that these cheeses had similar melt characteristics. After 14 d of cheese ripening, the crossover temperature (loss tangent = 1 or melting temperature) was higher when CC was used as coagulant. This was due to lower proteolysis in the CC cheeses compared with those made with BCC because the pH and INSOL calcium levels were similar in all cheeses. Cheeses made with CC maintained higher hardness values over 84 d of ripening compared with BCC and maintained higher sensory firmness values and adhesiveness of mass scores during ripening. When melted on pizzas, cheese made with CC had lower blister quantity and the cheeses were firmer and chewier. Because the 2 types of cheeses had similar moisture contents, pH values, and INSOL Ca levels, differences in proteolysis were responsible for the firmer and chewier texture of CC cheeses. When cheese performance on baked pizza was analyzed, properties such as blister quantity, strand thickness, hardness, and chewiness were maintained for a longer ripening time than cheeses made with BCC, indicating that use of CC could help to extend the performance shelf-life of LMPS Mozzarella.