风味干酪调香调味工艺的研究进展

随着国民生活水平的提高,对干酪的需求逐渐提高,干酪的调香调味对于改善干酪的风味,提高其市场接受度至关重要。本文介绍了国内外不同干酪的风味特点,以及针对其原始风味的不同,利用味强化、掩蔽、派生、干涉和反应等原理对不同风味干酪进行调香调味。根据辅料形式和投放时间的不同,分别介绍了天然干酪和再制干酪调香调味的常用方法。总结了我国干酪调香调味的研究特点并对我国风味干酪的发展方向提出了建议,以期为提高我国风味干酪产品的水平提供参考。     

硬质发酵干酪加工设备简述

在简要说明我国发展干酪生产必要性的基础上,以切达干酪加工生产为例,从原奶的预处理、凝块的形成和加工、乳清排放以及质构化和盐化、灌装和压榨、包装和储存等5个方面详细介绍了国内外硬质干酪产品加工设备类型和使用情况,以期推动我国干酪加工设备的国产化进程。     

水牛乳成分、理化特性及其干酪产品研究进展

水牛乳比普通牛乳营养价值高，乳汁浓厚，素有“奶中极品”之称。然而水牛乳产量低，原料价格是普通牛乳的3倍左右，从而导致相关产品市场疲软问题。因此，提高水牛乳附加值是解决水牛乳发展的主要途径之一。文章对水牛乳成分、理化特性、干酪加工特点等方面进行综合分析，结果表明，由于水牛乳干酪的高产出率、高营养价值、高品质以及特殊的质构特性，更适合制作干酪产品，尤其是Mozzarella干酪。我国市场上有关水牛乳Mozzarella干酪产品还很少见，作为一类高级营养水牛乳食品，将在未来乳品领域有很大的发展空间。     

益生菌干酪成熟过程中微生态变化的研究进展

随着人们健康意识及对益生菌产品需求的增强,有关益生菌干酪的研究和加工也不断增多。益生菌干酪在成熟过程中,由于受到益生菌的作用,干酪会发生一系列复杂的微生态理化反应,从而影响到产品的风味、质构、安全性和功能性等特性。本文重点综述了益生菌干酪在成熟过程中微生态变化的研究进展,包括益生菌在干酪基质中的存活、益生菌干酪在益生菌作用下发生的理化特性变化以及组学方法在益生菌干酪中的应用等,以期为提升干酪加工技术水平、推动益生菌干酪产品的研制以及促进我国干酪产业的发展提供参考。     

浅谈低脂干酪技术进展

根据联合国粮农组织(FAO)和世界卫生组织(WHO)制定的国际上通用的干酪定义,干酪是以牛乳、奶油、部分脱脂乳、酪乳或这些产品的混合物为原料,经凝乳并分离乳清而制得的新鲜或发酵成熟的乳制品.干酪在国外被称为"乳品之王",是经济发达国家居民的一种日常消费品.其营养丰富、种类繁多、风味独特,消化率达到96%-98%.随着我国经济的进一步发展,影响干酪市场供给与需求的各种因素都在向着积极的方向变化,国内也在加大力度研究适合我国消费者口味的风味干酪产品,已形成了较大的潜在干酪市场.因此,干酪产业有望在不远的将来取得更大的发展,成为乳品制造业的一个新的增长点.     

干酪在中国的发展潜力

本文简要介绍了干酪的营养价值、发展潜力和我国干酪市场的启动，主要从人民消费观念的转变、国家政策的支持和乳制品企业的积极配合等方面，阐述了干酪在中国的发展潜力巨大、商机无限，并对我国干酪的生产提出了建议。     

干酪产品的营养保健作用及其消费情况

本文对干酪和乳清产品的营养保健作用进行了阐述,提出牛奶深加工产品乳清蛋白和干酪是未来小康社会的健康蛋白质来源,大力发展干酪产品的生产和消费可以促进奶业的健康发展、增加奶农的收入,提高奶源质量,减少竞争的“同质化”,为消费者提供营养健康的奶制品。目前干酪和乳清的加工设备和技术以及技术人才可以在国内自主解决,不用一味依靠和进口国外昂贵的设备和加工技术,同时自主研发的干酪工艺和设备可以降低生产成本,提高产品的附加值,促进奶业良性循环发展。     

我国干酪市场需求与供给的影响因素分析

干酪是一种营养价值丰富的乳制品 ,在欧美日等发达国家的乳制品市场中占有很大的份额。近年来 ,我国乳品市场发展迅猛 ,但相比之下干酪的市场规模还很小。文中通过借鉴最新的统计资料 ,从消费者的需求与企业的供给两方面分析了影响我国干酪市场规模的各种因素 ,并通过进一步分析这些影响因素的变化趋势以及发展干酪产业的积极意义 ,总结了有关我国干酪产业发展的相关结论     

酶法改性干酪风味配料的加工技术

酶改性干酪(EMC)作为酶法改性干酪风味配料的主要产品,可以赋予风味平淡的产品以特殊的干酪风味特性.本文介绍了EMC生产工艺以及生产过程中所用的酶和发酵剂.     

电子鼻在干酪风味检测中的应用

以不同种类、不同成熟阶段干酪产生的特征风味化合物为依据,综述电子鼻在识别干酪种类、测定干酪成熟期、评价干酪质量以及检测干酪发酵剂等方面的应用,并总结电子鼻的特点以及在干酪中的应用前景。     

Market segmentation of cheese consumers: an approach using consumer's attitudes, purchase behaviour and sociodemographic variables

Market segmentation, as a technique to split a market up into segments in which consumers are as homogeneous as possible, is of great importance for companies, as it allows objective markets to be chosen for the application of differentiated marketing policies. The aim of the present work is the segmentation of the cheese market in Extremadura (SW Spain), using cluster analysis.
The data are taken from a survey of cheese consumers in Extremadura; the items of the survey are related to their cheese consumption habits, and their attitudes and preferences with respect to this product. The analysis distinguished four homogeneous consumer groups with respect to several sociodemographic and consumption behaviour variables that are of great interest for subsequent market interventions.     

Smallholder dairy sheep production and market channel development: An institutional perspective of rural Former Yugoslav Republic of Macedonia

The rural economy of the Former Yugoslav Republic of Macedonia has been adapting to new economic and political realities. Especially important for rural areas has been the breakdown of the socialist market structure in agriculture, which meant the demise of cooperative structures and farmers gaining access to new market outlets. The aim of this paper is to investigate the potential of dairy sheep farmers to enter into new contracts with buyers and to analyze why some farmers continue selling to traditional market outlets. Using survey data of dairy sheep farmers we studied the choice they make between 3 market outlets: (1) selling milk to a recently established large dairy processor, (2) selling milk to traditional small local processors, or (3) transforming milk on-farm into cheese and selling it at the farm gate or at local markets. The significance of determinants of choice for these markets were tested in a multinomial logit model, which showed that distance to the collection point of the large dairy processor was the most important determinant of whether farmers sold milk or made cheese, with those at a greater distance selling cheese. Furthermore, we analyzed the main sources of transaction costs in developing new market channels. Overcoming transport and transaction costs may contribute to higher income for the farmers and hence to improving their livelihoods.     

浅析我国干酪产业的发展前景

通过借鉴最新的统计资料，从消费者的需求与企业的供给两方面分析了影响我国干酪市场规模的各种因素，并通过进一步分析这些影响因素的变化趋势以及发展干酪产业的积极意义，得出了有关我国干酪产业发展的相关结论。     

Invited review: Crystals in cheese: More than a curiosity

Scientific interest in cheese crystals extends back more than a century. However, starting around the 1970s, industry interest, and interest on the part of cheese scientists, grew dramatically as changes in cheesemaking technology and market changes caused the presence of crystals in the marketplace to increase; advanced analytical capabilities enabled new crystalline species to be identified, their origins and causative factors to be elucidated, and their contributions to cheese texture to be better understood. It is now evident that a host of organic- and inorganic-based crystals occur in natural cheeses. Some crystals form preferentially at the surface of rindless or rinded cheeses, others in the irregular openings or spherical eyes that occur within the body of some cheeses, and still others embedded within the cheese matrix. It is also evident that crystals may profoundly influence cheese texture, both as a direct consequence of their abundance, size, shape, and hardness, and as an indirect result of cascading physiochemical events initiated by crystal formation. Consumer response to increased incidence of crystals in the marketplace has been mixed. On the one hand, surface crystals of calcium lactate pentahydrate on Cheddar cheese came to be viewed quite negatively in some markets, often being mistaken for mold growth and spoilage. This triggered industry concern and led to considerable research to determine the underlying causes and to develop strategies to limit or prevent calcium lactate pentahydrate formation. At the same time, other forms of crystallization increasingly came to be viewed as positive features in the growing market dedicated to artisanal and traditional cheeses, giving rise to a bifurcated consumer response to cheese crystals that is evident today. Traditional artisanal cheesemakers perhaps have the most to gain from advances in cheese-crystal research. Traditional artisanal cheeses rely heavily on stories that are weaved around their identity to create uniqueness and add value. A challenge and opportunity for these cheesemakers in the United States and globally will be to translate the fascinating science of their cheese crystals into engaging narratives that capture the imagination, add value to their cheese, and enhance the enjoyment of their cheese by consumers.     

连续式再制干酪生产工艺及关键设备

<正> Processed cheese products are getting more and more acceptable in Chinese market especially in some big cities such asBeijing and Shanghai. Some big dairy companies start to consider producing processed cheese locally to meet the market needs.In the paper, Mr. Monnickendam, an expert of Kimaco S.A. Switzerland, a worldwide leading company in supplying technologyand equipment in this field, introduced the typical continuous processing technology and key equipment for processed cheesemaking and packaging including cooking & sterilization system, continuous process wrapping machine for cheese slices as wellas automatic filling and wrapping machine for processed cheese portions.     

Forecasting fluid milk and cheese demands for the next decade

Predictions of future market demands and farm prices for dairy products are important determinants in developing marketing strategies and farm-production planning decisions. The objective of this report was to use current aggregate forecast data, combined with existing econometric models of demand and supply, to forecast retail demands for fluid milk and cheese and the supply and price of farm milk over the next decade. In doing so, we can investigate whether projections of population and consumer food-spending patterns will extend or alter current consumption trends and examine the implications of future generic advertising strategies for dairy products. To conduct the forecast simulations and appropriately allocate the farm milk supply to various uses, we used a partial equilibrium model of the US domestic dairy sector that segmented the industry into retail, wholesale, and farm markets. Model simulation results indicated that declines in retail per capita demand would persist but at a reduced rate from years past and that retail per capita demand for cheese would continue to grow and strengthen over the next decade. These predictions rely on expected changes in the size of populations of various ages, races, and ethnicities and on existing patterns of spending on food at home and away from home. The combined effect of these forecasted changes in demand levels was reflected in annualized growth in the total farm-milk supply that was similar to growth realized during the past few years. Although we expect nominal farm milk prices to increase over the next decade, we expect real prices (relative to assumed growth in feed costs) to remain relatively stable and show no increase until the end of the forecast period. Supplemental industry model simulations also suggested that net losses in producer revenues would result if only nominal levels of generic advertising spending were maintained in forthcoming years. In fact, if real generic advertising expenditures are increased relative to 2005 levels, returns to the investment in generic advertising can be improved. Specifically, each additional real dollar invested in generic advertising for fluid milk and cheese products over the forecast period would result in an additional $5.61 in producer revenues.     

Developing new markets through technology

The potential in the development of the dairy products market outside the United Kingdom is assessed, also the role of technology in the future of world markets. Problems of temperature changes and their effect on cheese and butter are reviewed and the advantages of in-pot sterilization system for yoghurt discussed. The opportunities provided by the requirements of the third world and the immigration communities are considered and evaluated.     

MICROBIOLOGICAL QUALITY OF ARTISAN-MADE MEXICAN BOTANERO CHEESE IN THE CENTRAL HIGHLANDS

Artisan-made Mexican Botanero cheese in the northwest of the state of Mexico in the central highlands is a soft-paste, fresh product made from raw cow milk. The microbiological quality was determined in cheese from 10 cheese producers. Milk and cheese samples were taken, and the hygienic process was recorded. Milk was analyzed for aerobic mesophil bacteria (AMB) and total coliform bacteria (TC), and in cheese TC and fecal coliforms (FCs) were determined. Results were compared with the Mexican COFOCALEC (milk) and NMX-462 (cheese). All bacterial counts were above those allowed for AMB (100,000 cfu/mL) and TC (1,000 cfu/mL). The norm allows up to 100 cfu/g of TC, but all cheese samples were above the norm. FC should always be negative, but all cheese samples were also positive. Raw milk is bought in with microbiological problems, and the artisan-manufacturing process further contaminates the final product, which constitutes a risk for human health. Even more rigorous legislation could not be met by artisan cheese makers in the highlands of central Mexico under the current conditions.

PRACTICAL APLICATIONS

In Mexico, there is an ample variety of artisan-made cheeses with a potential to be positioned in regional, national and even export markets by obtaining quality certification either as appellation controleé or as collective trademarks. However, in order to obtain this certification, it is necessary to analyze the situation of all the characteristics of the cheeses such as bacteriological quality. Before carrying out this study, the bacteriological quality of the Botanero cheese was unknown. Taking into account the obtained results, it is intended to carry out joint collaboration with cheese producers, so that their products can achieve the required standards and can reach a better position in the market, without being a risk for human health.     

国产奶酪 市场何在?

<正> 不久以前,中国农业大学食品科学与营养工程学院召开了“Mozzarella干酪加工关键技术与设备研究、产业开发”成果鉴定会。 该项目属国家科技部“十五奶业专项”的重要研究课题之一。该项目负责人任发政教授在会上介绍:“世界上40％的鲜奶用于奶酪生产,其中软性奶酪的需求呈现上升趋势。目前我国市场上消费的奶酪产品完全依赖进口。我国乳业十