影响新鲜软质干酪品质的因素研究

对影响新鲜软质干酪加工的主要因素进行了研究，通过研究新鲜软质干酪加工过程中发酵剂菌种配比、凝乳酶添加量、加热终温度，确定干酪的工艺流程及最佳工艺参数。结果表明，原料乳中添加发酵剂（乳脂链球菌：嗜热链球菌）比例为8：1，凝乳酶添加量为0．01mL（每100 L乳中），加热终温度为55℃为宜，可得到产率较高，口感良好的新鲜软质干酪。     

玉米胚芽蛋白新鲜干酪的加工工艺

用玉米胚芽蛋白替代部分牛乳,制备新鲜干酪。研究了玉米胚芽蛋白添加量、发酵剂添加量、CaCl2添加量、凝乳酶添加量对新鲜干酪产率的影响。利用响应面分析法优化了工艺参数,即玉米胚芽蛋白液添加量为4%,发酵剂添加量为0.06%,CaCl2添加量为0.04%,凝乳酶添加量为0.04%。生产出的新鲜干酪产率高,质地细腻,酸味清爽。     

利用3种凝固剂制作新鲜软质大豆干酪的工艺研究

以豆乳为原料,分别以葡萄糖酸内酯、氯化镁和木瓜蛋白酶为凝固剂制作新鲜软质大豆干酪。用正交试验法对发酵剂、凝固剂及食盐的添加量等参数进行优化,并将3种大豆干酪的主要理化指标及感官与牛奶新鲜软质干酪进行比较。结果表明,以葡萄糖酸内酯为凝固剂制备新鲜软质大豆干酪的最适工艺参数为发酵剂添加量0.020%、葡萄糖酸内酯添加量0.20%、食盐添加量1.0%;氯化镁为凝固剂的最适工艺参数为发酵剂添加量0.020%、氯化镁添加量0.20%、食盐添加量1.0%;木瓜蛋白酶为凝固剂的最适工艺参数为发酵剂添加量0.010%、CaCl2添加量0.02%、木瓜蛋白酶添加量0.05%、食盐添加量1.0%。3种大豆干酪的水分含量相近,木瓜蛋白酶大豆干酪感官得分最高,氯化镁大豆干酪的蛋白含量最高,而葡萄糖酸内酯大豆干酪的产率最高。与相同工艺下制作出的牛乳新鲜软质干酪相比,新鲜软质大豆干酪蛋白质含量与之相近,脂肪含量只有牛乳干酪的1/3,水分含量和出品率高于牛乳干酪,而感官评分上大豆干酪略低。新鲜软质大豆干酪可作为一种牛乳新鲜软质干酪的低脂保健型替代品。     

果味干酪加工工艺

以新鲜牛乳、香蕉果浆为原料,在新鲜软质干酪的制作基础上,研究了新鲜果味干酪的制作工艺。首先通过单因素实验和正交试验对影响牛乳凝乳效果的因素进行了初步探讨,确定了工艺参数:发酵剂的添加量为2%,pH为6.0,凝乳酶添加量为2g/L,CaCl2的添加量为0.03%。然后通过正交实验和感官评价对影响干酪风味的因素进行研究,白砂糖添加量为7%;黄原胶的添加量为0.5%;果浆的添加量为30%。最终制得的干酪不仅可以保持新鲜干酪特有的奶香味、质地和营养,还兼具有水果的香甜滋味。     

蓝纹干酪加工工艺研究

以新鲜牛乳为原料，通过单因素实验和正交实验对蓝纹干酪的加工工艺进行了初步研究，确定了制备蓝纹干酪的工艺流程及参数。新鲜牛乳经添加发酵剂和凝乳酶，凝乳切割，加热，排乳清，入模，盐浴，打孔，经12～14d成熟即得到蓝白相闻的蓝纹干酪。pH值对凝乳质地和霉菌的生长具有显著的影响，添加凝乳酶的最佳pH值为6.1。凝块的加热温度为36℃，保证干酪的硬度，避免干酪打孔后孔隙复合及干酪坍塌。     

混合乳干酪生产工艺研究(2)混合乳干酪生产最佳工艺参数优化

本试验在已筛选出的发酵剂菌种、最佳凝乳酶和钙化合物的基础上,又综合考虑了影响混合乳(豆乳和牛乳)干酪的几大因素,即豆乳添加量,发酵剂添加量,乳酸钙添加量和凝乳酶添加量,由此优化出混合乳干酪生产的最佳工艺参数.结果表明最佳发酵剂为干酪乳杆菌99108+嗜热链球菌(11),最佳凝乳酶为皱胃酶,最佳钙化合物为乳酸钙,而70%大豆豆乳与30%牛乳混合,添加4%发酵剂,0.2%乳酸钙和0.015%皱胃酶则为最佳的工艺参数.     

一种新型凝乳酶生产干酪工艺的研究

采用蓝色刺孢霉所产的新型凝乳酶生产干酪。研究探讨了发酵剂添加量、CaCl2添加量、凝乳酶质量浓度和pH对其凝乳特性的影响。研究确定用新型凝乳酶生产干酪的最佳工艺条件为:发酵剂添加量0.2 g/L,CaCl2添加量为0.02%,pH 5.9,新型凝乳酶添加量为2%。试验中选用的这种新型凝乳酶生产的干酪风味柔和,组织状态细腻,产品质量好。     

山羊乳软质干酪加工技术研究

探讨了山羊乳软质干酪最佳工艺条件。采用正交试验的方法,研究发酵剂用量、凝乳酶用量、凝乳温度对山羊乳软质干酪凝乳时间和感官评鉴的影响,最终确定该产品最佳工艺条件:发酵剂用量2.5%(m/v)、凝乳酶用量0.2%(m/V)、凝乳温度28℃。     

半硬质干酪加工工艺条件的研究

通过单因素试验和正交优化试验,研究发酵剂添加量、CaCl2添加量、凝乳酶添加量、凝乳温度和盐水浓度对半硬质干酪感官品质的影响,从而得出加工半硬质干酪的最佳工艺条件。结果表明,其最佳工艺参数为发酵剂添加量5%、CaCl2添加量0.02%、凝乳酶添加量3.0 g/100 L、凝乳温度36 ℃、盐水质量分数18%。此最佳工艺条件下得到干酪的感官评分最高为93.25分,干酪产率为10.37%,含盐量为0.74%,含水量为43.58%。香味浓郁、组织细腻、软硬适度、呈现乳白色且有光泽。     

西藏牦牛软质鲜奶酪加工工艺优化及其品质测定

为了充分利用西藏拉萨市柳梧沟的牦牛乳原料,研究牦牛软质鲜奶酪的加工工艺,采用单因素试验、正交试验以及验证试验研究了发酵剂添加量、凝乳酶添加量、凝乳温度对牦牛软质鲜奶酪的感观品质及得率的影响。确定了牦牛奶软质鲜奶酪加工最佳工艺参数为:发酵剂添加量0.4 g/100mL,凝乳酶添加量0.025 g/100mL,凝乳温度41℃。在此条件下所加工出的牦牛软质鲜奶酪感官品质良好、营养丰富、微生物指标正常,其营养价值高于娟姗牛乳鲜奶酪。     

类Cheddar豆乳干酪工艺参数的优化

研究了类Cheddar豆乳干酪的生产工艺并对其工艺参数进行了优化,对影响产品质量的主要因素进行了研究。通过正交试验,对发酵剂、豆乳、凝乳酶、CaCl2的最适添加量、凝乳时间和凝乳效果进行了研究和探讨。结果表明,添加豆乳20%、发酵剂3%、凝乳酶0.03%(活力为9 000 u/g)、CaCl20.06%时凝乳效果较好,在质构上与纯牛乳Cheddar干酪无明显差异。     

奶油干酪生产关键工艺参数研究

为研究奶油干酪的关键工艺参数,通过奶油干酪制作工艺过程中氯化钙添加量、凝乳酶添加量、凝乳温度、脂肪添加量这些工艺参数的设计,以产率、蛋白质含量、脂肪含量、水分含量、感官品质为评价指标进行实验,通过正交优化分析试验得到最佳的工艺参数组合为凝乳酶添加量0.002g/mL、凝乳温度32℃、脂肪添加量12%、氯化钙添加量0.01g/mL。所得最佳工艺效果较好,可作为奶油干酪的实际生产工艺。     

发酵剂、氯化钙及凝乳酶添加量对白牦牛乳Mozzarella干酪质构的影响

以白牦牛乳为原料制作Mozzarella干酪,在单因素试验基础上采用Box-Behnken响应面法对发酵剂、CaCl_2、凝乳酶添加量进行优化,利用质构综合评分筛选最佳的工艺参数。结果表明,白牦牛乳Mozzarella干酪的最佳工艺参数为:发酵剂添加量0.24 g/L、CaCl_2添加量0.23 g/L、凝乳酶添加量0.04 g/L,此时白牦牛乳Mozzarella干酪质构综合评分为11.095,出品率为20.53%,感官评分为93.67。此工艺条件下制作的白牦牛乳Mozzarella干酪香味浓郁,质地均匀,软硬适度。     

Casein breakdown during ripening of Idiazabal cheese: influence of starter and rennet type

The objective of this work was to determine the effect of starter and rennet type on casein breakdown during Idiazabal cheese ripening. Four batches of cheeses were manufactured with two rennets, commercial calf rennet and artisanal lamb rennet, and the use of natural flora or a commercial starter. Electrophoretic analysis of cheese samples showed six bands identified as α_s1‐, α_s2 + β‐, α_s1‐I‐, γ₁‐, β‐I‐ and para‐κ‐casein. As expected, the casein breakdown during cheese ripening was considerably affected by rennet type and the use of a commercial starter. The artisanal lamb rennet produced a higher hydrolysis of casein fractions than the commercial calf rennet, probably owing to its high percentage of chymosin (around 78%). The effect of addition of starter on proteolysis was dependent on the casein fractions generated by artisanal lamb rennet or commercial calf rennet. © 2000 Society of Chemical Industry     

Contribution of Milk Enzymes, Starter and Rennet to Proteolysis During Storage of Quarg

The relative contributions of rennet, starter and plasmin to proteolysis during storage of the acid-coagulated cheese quarg were investigated. In the experimental design used, each agent was, in separate treatments, either omitted (rennet), replaced by a nonproteolytic substitute (glucono-δ-lactone instead of starter) or alternatively either increased by the addition of exogenous enzyme or decreased by addition of a specific inhibitor (plasmin). A final experimental variable involved heating milk to 90°C for 10 min prior to acidification. All quarg samples were thermised after acidification, to reduce levels of adventitious microflora and to extend shelf life. The experimental treatments used had little effect on composition or yield of quarg, with the exception of high heat treatment, which increased yield and moisture content due to whey protein denaturation. Omission of rennet during manufacture significantly reduced proteolysis during ripening of quarg, and altered both urea-polyacrylamide gel electrophoresis and reversed-phase HPLC patterns of proteolysis. Omission of starter had a considerably lesser effect. The role of plasmin was also minor, resulting in production of the large water-insoluble γ-caseins. The principal ripening agent in thermised quarg appeared to be rennet, while starter enzymes and plasmin played a lesser role.     

添加酿酒酵母的类Cheddar干酪生产工艺

开发具有特色风味的干酪产品是提高我国消费者对干酪接受度的重要手段.以新鲜牛乳为原料,选取蔗糖添加量、干酪发酵剂添加量、凝乳酶添加量为因素,以干酪产率、感官评定为主要检测指标,通过单因素实验和正交实验对添加酿酒酵母的类Cheddar干酪的加工工艺进行优化,并以感官评定为主要检测指标,对最佳工艺进行验证.结果表明,添加酿酒...     

Changes in the free amino acid content during ripening of Idiazabal cheese: influence of starter and rennet type

The effect of starter and rennet type on free amino acid release during ripening of Idiazabal cheese was studied. Four batches of cheeses were manufactured depending on the rennet used, commercial calf rennet or artisanal lamb rennet, and the addition or not of starter culture. Cheese samples contained 24 individual free amino acids Leu, Glu, Val and Phe showing the highest contents during the ripening. The results indicated that the release of the free amino acids during ripening was strongly affected by starter added to the cheeses, and that this effect varied markedly with the rennet used for cheesemaking. Total amounts of free amino acids were higher for the cheeses made with commercial calf rennet than for those made with artisanal lamb rennet, regardless of starter addition. Likewise, the highest total free amino acid levels were found in the cheeses made with starter, regardless of the type of rennet used.     

嗜酸乳杆菌发酵生产低脂干酪凝乳工艺的优化

以脱脂乳为原料,采用嗜酸乳杆菌发酵进行预酸化,对其生产的低脂干酪凝乳工艺条件进行了研究。实验选取凝乳pH、氯化钙添加量、凝乳酶添加量、凝乳温度4个影响因素,以干酪产率、乳清中非脂乳固体物质残留量、嗜酸乳杆菌活菌数为指标,采用L₉（3⁴）正交实验进行优化。结果表明,凝乳的最佳工艺参数为凝乳pH6.0,氯化钙添加量0.02%（w/w）,凝乳酶添加量0.01%（w/w,酶活20000u/g）,凝乳温度35℃,以此条件生产的低脂干酪脂肪含量小于5%,干酪产率29.41%,乳清中非脂乳固体物质残留量5.66%,嗜酸乳杆菌活菌数在10⁹cfu/mL以上。     

羊奶牛奶混合干酪加工工艺研究

为改进羊奶牛奶混合干酪加工工艺,本实验以羊奶粉和鲜牛奶为原料,研究了牛奶添加比例、不同凝乳酶、杀菌条件、酸化条件和氯化钙添加量对混合干酪凝乳效果、出品率和感官品质的影响。结果表明,添加35% 的鲜牛奶,选用羔羊皱胃酶为凝乳酶,巴氏杀菌(63℃,30min),酸化pH6.20,氯化钙添加量为0.02% 时混
合干酪的品质较好。