Changes in texture,composition and sensory characteristics of Camembert cheese made from a mixture of goat milk and cow milk during ripening

The study was conducted to evaluate the nutritional, textural and sensory characteristics of Camembert cheese made from goat milk, cow milk and their blends. The type of milk used affected yield, physicochemical properties and fatty acid profile of the cheeses. The percentages of C6:0, C8:0 and C10:0 acids were higher in the cheeses containing ≥ 75% goat milk. The sensory evaluation results showed differences in texture, colour, aroma and flavour among the cheeses. Cheeses made with the mixture of cow and goat milk particularly 50% goat milk mixed with 50% cow milk (50G:50C) maintained particular positive nutritional characteristics especially with respect to the mineral contents, fatty acids and consumer acceptability.     

谷物羊奶的杀菌工艺研究

本文研究了不同杀菌条件对谷物羊奶的影响,比较了巴氏杀菌、高温长时杀菌、高温短时杀菌、超高温瞬时(UHT)杀菌对羊奶的稳定性、口感、香气等感官品质的影响.结果表明,高温短时杀菌,即125℃下保温30 s杀菌,谷物羊奶稳定性最佳、口感清爽、香气浓郁.     

UHT纯牛奶消费喜好和关键感官特性的关联分析

以14种市场上不同类型超高温（Ultra-high temperature,UHT）纯牛奶为研究对象,采用9点喜好标度、适合项勾选法（Check-All-That-Apply,CATA）和恰好标度,同时结合偏最小二乘回归分析（PLS）分析不同类型UHT奶消费喜好和关键感官特性接受性差异。研究表明：不同类型UHT奶的整体喜好值范围为4.07~6.25,脱脂奶和部分全脂奶的喜好值最低（<5）,全脂和低脂奶的整体喜好差异不显著（p>0.05）。不同类型UHT奶的乳香、甜味、余味、浓稠和爽滑5个关键感官特性接受性上存在显著差异（p<0.05）,通过PLS回归模型筛选出导致消费喜好差异的7个关键感官特性接受性指标,分别为余味、乳香、甜味、浓稠、爽滑（-）、甜味（-）和乳香（-）。甜味和乳香偏弱以及爽滑度不够是分别导致低脂奶和部分全脂奶样品整体喜好偏低的关键感官特性。相关研究旨在为后期UHT纯牛奶消费喜好和产品感官品质研究提供基础理论和数据参考。     

苹果酵素复合型羊乳的制备及抗氧化活性研究

苹果酵素具有良好的抗氧化活性,为了增加发酵羊乳的抗氧化活性,作者采用苹果酵素与复合发酵剂发酵羊乳,并研究其理化指标及抗氧化活性.依据发酵羊乳的理化指标和感官评价指标,确定苹果酵素添加质量分数、发酵剂类型和发酵剂添加质量分数:苹果酵素添加质量分数4％,B发酵剂添加质量分数为1％时,发酵羊乳蛋白质含量为3.85 g/hg,...     

陕西生鲜羊奶及其加工羊奶粉品质调研分析及相关性研究

为调查陕西省生鲜羊奶及羊奶粉品质随月份的变化规律,明确生鲜羊奶和羊奶粉品质之间的相关关系,该研究以2020年4月至11月某乳品企业在陕西不同地区的奶站收购的生鲜羊奶及其加工羊奶粉为试验样品,对其感官、理化和安全指标进行分析.结果表明,生鲜羊奶和羊奶粉在感官指标方面均符合国家标准要求;在理化指标方面,生鲜羊奶脂肪含量为3...     

Influence of processing conditions on the physicochemical and sensory properties of sesame milk: A novel nutritional beverage

Production of sesame milk is one of the methods for increasing consumption of sesame as an excellent nutritional resource. The aim of this study was to examine the effects of sodium bicarbonate concentration in soaking water (0, 0.5 and 1 g/100 mL NaHCO₃), roasting temperature (0 and 145 °C) and blanching time (0, 15 and 30 min) on physicochemical and sensory properties of sesame milk. Changes promoted by these processing conditions were also evaluated via color analysis and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The processing parameters mainly affected pH, total solids, protein, fat, ash, lipoxygenase activity, stability, specific gravity, viscosity, color features and sensory properties. Sensory evaluation revealed that overall acceptability was higher in all treatments than the control. SDS-PAGE analysis showed that 7S globulins decreased by roasting and soaking while 11S globulins of sesame milk proteins increased by roasting. The optimum processing conditions were found to be soaking in water containing 0.5 g/100 mL NaHCO₃, blanching for 15 min and without any roasting when desirability function method was applied.     

Agar-immobilized basil–lactic acid bacteria bioproducts as goat milk taste-masking agents and natural preservatives for the production of unripened goat cheese

Goat milk cheeses have become popular recently; however, many consumers do not choose these products because they have specific sensory properties that are not acceptable to all consumers and the shelf life of the cheese is short. The concept of this work was to increase overall acceptability and shelf life of unripened goat milk cheese by using Ocimum basilicum and lactic acid bacteria (Lactobacillus plantarum LUHS135, Lactobacillus paracasei LUHS244, Pediococcus pentosaceus LUHS100, Pediococcus acidilactici LUHS29, and Lactobacillus brevis LUHS140) bioproducts (basil-LAB) immobilized in agar. A basil-LAB bioproduct could be a promising multifunctional ingredient for cheese manufacturing because it has a low pH, high LAB count, and high total phenolic compound content (after fermentation pH decreased by 25.4%, LAB count averaged 7.2 log₁₀ cfu/g, and total phenolic compound content increased by 30.9%). Use of different LAB in the preparation of basil-LAB bioproducts had a significant influence on cheese pH and hardness, and compared with cheese samples prepared with nonfermented basil, cheese samples prepared with basil-LAB bioproducts had, on average, higher pH (by 2.6%) and lower hardness (by 36.0%), similar to the control cheese (without basil). Overall acceptability of cheese was significantly influenced by the basil-LAB bioproduct immobilization process; in all cases, cheese samples prepared with fermented and immobilized basil-LAB bioproduct had better acceptability (5 points). After 120 h of storage, cheese samples prepared with basil-LAB bioproducts fermented with LUHS135, LUHS244 and LUHS140, no enterobacteria were found, and we detected strong negative and moderate negative correlations, respectively, of LAB count with enterobacteria count and yeast/mold count (r = ?0.7939 and r = ?0.4495, respectively). Finally, immobilization increased LAB viability in fresh goat milk cheese, which led to a reduction in enterobacteria and mold/yeast contamination during storage and an increase in overall acceptability compared with nonimmobilized basil-LAB. Therefore, basil-LAB bioproducts fermented with LUHS135, LUHS244, and LUHS140 strains can be recommended for preparing fresh goat milk cheese with extended shelf life and high acceptability.     

New functional fibre in milk puddings: Effect on sensory properties and consumers' acceptability

The effect of the addition of a new functional fibre (high-amylose maize starch, HAMS, as a source of resistant starch), recently available in the market, on sensory characteristics and consumers' acceptability of milk puddings was studied. Milk puddings containing modified waxy maize starch and κ-carrageenan were produced with different HAMS concentrations (0, 1, 2, 3 and 4%). Higher HAMS concentration caused changes in the sensory characteristics of milk puddings. Particularly, sensory attributes such as some roughness, rough afterfeel and floury taste appeared. Besides, the addition of HAMS caused an increase in manual and oral thickness and a decrease in creaminess, melting, and sweetness. A HAMS enrichment level of 1.4% in this product was estimated as the maximum concentration that does not significantly modify consumers' overall acceptability. Using survival analysis the proportion of consumers who would buy milk desserts containing 1.4 % HAMS was estimated as 71%. Consumers more interested in consuming functional foods enriched with fibre were more tolerant to the sensory changes caused by the addition of HAMS to the milk puddings.     

希腊式酸羊奶的研制

以新鲜羊奶为主要原料,添加羊乳清粉,研究了希腊式酸羊奶的工艺条件。 通过单因素试验和正交试验,以感官评分及酸度 为评价指标,确定希腊式酸羊奶的最佳发酵工艺条件。 结果表明,希腊式酸羊奶的最佳发酵工艺条件为羊乳清粉添加量1.0%,接种 量6%,发酵温度42 ℃,发酵时间8 h。 在此最佳条件下,感官评分达到87分,酸度为97 °T。 希腊式酸羊奶质地均匀,口感细腻浓郁,酸甜 适中,发酵乳香味明显,羊膻味不明显,其理化及微生物指标均符合相关国家标准。     

Physical,chemical, microbial,and sensory evaluation and fatty acid profiling of value-added drinking yogurt (laban) under various storage conditions

Yogurt is defined as a coagulated milk product obtained from the fermentation of lactose into lactic acid. Drinking yogurt (laban) was prepared from buffalo milk, cow milk, and a 50:50 blend (cow + buffalo milks) by adding 0.5% carboxymethyl cellulose to each of the 3 milk treatments. Samples were then refrigerated for 7, 14, and 21 d before determination of physical, microbial, and sensory parameters. Yogurt prepared from buffalo milk had higher fat and protein contents, and better taste, aroma, and overall consumer acceptability compared with laban prepared from cow milk or mixed milk. During storage, protein and total solids contents remained unchanged, whereas milk fat, color, appearance, taste, smell, texture, and overall acceptability of laban decreased in the different treatment groups. The acidity of laban increased with storage time. Bacteria, including coliforms, were not found in any treatment group during storage. In conclusion, overall acceptability of laban prepared from buffalo milk was higher than that made from cow milk or mixed milk, but increased storage time reduced the quality of laban prepared from cow, buffalo, or mixed milk.     

基于游离氨基酸、挥发性组分和感官评价的2 种酸化技术加工乳饼的滋味特征差异分析

为明确传统酸水乳饼和发酵型乳饼的特征呈味物质,利用氨基酸分析仪和气相色谱仪分别对传统酸水乳饼和发酵型乳饼中的特征呈味物质（游离氨基酸、游离脂肪酸）进行测定,采用滋味活度值（taste activity value,TAV）判定特征呈味物质,同时进行感官评价;并且结合游离氨基酸和挥发性成分分析特征呈味物质与感官属性之间的相关性。结果表明,谷氨酸、组氨酸和癸酸、月桂酸、肉豆蔻酸、油酸、亚油酸的TAV大于1,对乳饼的滋味有着重要贡献。在感官和呈味物质组成方面,2 种工艺加工的乳饼明显区分开。发酵型乳饼的总体滋味强度高于传统酸水乳饼（P＜0.05）,感官属性以酸味、甜味、苦味和鲜味为主,而传统酸水乳饼伴有不愉悦的异味。偏最小二乘法对特征呈味物质与感官属性之间的相关性分析表明,感官属性与游离氨基酸相关性高,传统酸水乳饼的咸味与精氨酸,异味与甘氨酸、癸酸和棕榈烯酸呈显著正相关（P＜0.05）;发酵型乳饼的酸味与硬脂酸和亚油酸,甜味与天冬氨酸、苏氨酸、丝氨酸、谷氨酸、丙氨酸以及亚油酸,苦味与缬氨酸、蛋氨酸、异亮氨酸、亮氨酸、酪氨酸以及肉豆蔻酸,鲜味与天冬氨酸、谷氨酸、丙氨酸均呈显著正相关（P＜0.05）。发酵酸化技术促进蛋白质和脂肪的分解,改善乳饼的滋味。     

碎米米乳饮料的研制

本文研究了以碎米为主要原料制备米乳饮料的工艺。运用α-淀粉酶对米浆进行液化,糖化酶进行糖化,取酶解后的上清液进行饮料配制。对饮料配方及稳定性条件做正交优化,以产品的感官评分和稳定系数为指标,选出米乳饮料的最佳配方为：碎米10%、牛奶2%、低聚果糖2%、蔗糖3%;最佳稳定性条件为蔗糖酯0.1%、CMC 0.02%、海藻酸钠0.1%、均质压力40 MPa。所得产品口感、风味、稳定性均获得满意效果。     

Quality and acceptability of a set-type yogurt made from camel milk

Camel milk (CM) set yogurts were formulated with gelatin, alginate (ALG), and calcium (Ca). Titratable acidity, pH, sensory properties, and acceptability of CM yogurts were studied. Twelve treatments were prepared; 3 using gelatin at 0.5, 0.75, and 1% levels and 9 with combinations of ALG and Ca at different levels. Titratable acidity and pH of fresh yogurt were not affected by the addition of gelatin or the ALG and Ca combinations. Trained sensory panel results showed that CM yogurt containing 1% gelatin or 0.75% ALG + 0.075% Ca had the highest intensities for firmness and body. Consumer results indicated that the hedonic ratings of the sensory attributes and acceptability of CM yogurt containing 0.75% ALG + 0.075% Ca were similar to that of cow's milk yogurt. The CM yogurts containing ALG + Ca and flavored with 4 different fruit concentrates (15%) had similar hedonic ratings and acceptability. Addition of 0.75% ALG + 0.075% Ca could be used to produce acceptable plain or flavored CM yogurt.     

基于地域喜好差异的液态乳关键属性优化方法

随着居民消费水平的升级,产品的精细化和个性化成为配方设计新趋势,如何根据不同地区消费者的感官 喜好差异性指导产品配方设计成为新型消费形式下的需求。本研究以不同配方的液态乳产品为对象,开展评价小组 和消费者对风味液态乳产品关键感官属性的感官评价,采用偏相关分析、Penalty分析等多元统计分析方法,多角度 进行风味特征关联性分析,并利用偏好图对分析型感官分析（感官属性强度测量）和情感型感官分析（消费者喜好度 测量）结果进行综合处理,针对不同地区消费人群的喜好差异确定液态乳样品的关键感官属性改进方案。通过配方模 型优化结果可知,上海地区消费者喜欢偏甜的样品,相对的,北京和成都地区消费者偏爱酸甜适中的样品,三个地区 消费者都喜欢乳香味较大、口感细腻的样品,北京地区消费者对稠厚感的要求没有成都和上海地区消费者高。     

Sensory Stability of Ultra-High Temperature Milk in Polyethylene Bottle

ABSTRACT:  The objective of this study was to evaluate the sensory stability of ultra-high temperature (UHT) milk subjected to different heat treatments and stored at room temperature in white high density polyethylene bottles (HDPE) pigmented with titanium dioxide. Two lots of 300 units each were processed, respectively, at 135 and 141 °C/10 s using indirect heating and subsequently aseptically filled in an ISO class 7 clean room. These experimental lots were evaluated for appearance, aroma, flavor, and overall appreciation and compared to samples of commercial UHT milk purchased from local commercial stores. The time–temperature combinations investigated did not affect either the acceptability or the shelf life of the milk. Despite the limited light barrier properties of HDPE bottles, the product contained in the package tested exhibited good stability, with a shelf life ranging from 4 to 11 wk. Within this time period, the acceptability of the experimental lots was similar to that of the commercial products. The results achieved in this study contribute to turn the low-cost UHT system investigated into a technically viable option for small-size dairy processing plants.     

核桃的营养成分及其保健功能的研究进展

本文以脱皮核桃仁为原料,经发酵工艺制备发酵核桃乳,以羧甲基纤维素钠添加量、果胶添加量、结冷胶添加量为考察因素,以发酵核桃乳的稳定性指数、感官评分为评价指标,通过单因素实验和正交试验对发酵核桃乳的各稳定剂单体的添加量进行优化,同时通过顶空固相微萃取（headspace solid phase microextraction,HS-SPME）和气相色谱质谱（gas chromatography-mass spectrometry,GC-MS）联用技术对核桃乳发酵前后的香气成分及含量变化进行分析。结果表明：发酵核桃乳的稳定剂优化组合是羧甲基纤维素钠添加量2.5‰、果胶添加量1.1‰、结冷胶添加量0.3‰,此条件下产品的稳定性指数为1.1,感官评分为94.5分,产品稳定性较好,口感酸甜可口;醛类、酮类、醇类物质在发酵后出现较大变化,核桃乳发酵后香气品质得到显著提升。     

Retail lighting and packaging influence consumer acceptance of fluid milk

Little is known about the effect of retail light-emitting diode (LED) exposure on consumer acceptance of milk. The study objective was to determine effects of fluorescent and LED lighting under retail storage conditions on consumer acceptance of milk. Consumer acceptance of milk stored under retail conditions was determined through sensory evaluation (2 studies; n = 150+ each) and analytical measures (dissolved oxygen, secondary oxidation products, riboflavin retention). Study 1 evaluated milk stored in high-density polyethylene (HDPE) packages for 4 h under LED light (960 lx). Commercially available HDPE package treatments included translucent HDPE (most commonly used), white HDPE [low concentration (1.3%) TiO₂], and yellow HDPE; in addition, HDPE with a higher TiO₂ concentration (high white; 4.9% TiO₂) and a foil-wrapped translucent HDPE (control) were tested. Translucent and control packages also were tested under fluorescent light. Study 2 evaluated polyethylene terephthalate (PET) packages for 4 h under fluorescent and LED light (1,460 lx). The PET packaging included 2 treatments (medium, 4.0% TiO₂; high, 6.6% TiO₂) as well as translucent HDPE (exposed to fluorescent), clear PET (fluorescent and LED), and light-protected control. Overall mean acceptability of milk ranged from “like slightly” to “like moderately” with significantly lower acceptability for milk exposed to fluorescent light. Milk in HDPE and PET packages had comparable overall acceptability scores when exposed to LED light. Only the fluorescent light condition (both PET and HDPE) diminished overall acceptability. Fluorescent light exposure negatively influenced flavor with significant penalty (2.0–2.5 integers) to overall acceptability of milk in translucent HDPE and clear PET. The LED also diminished aftertaste of milk packaged in translucent HDPE. Changes in dissolved oxygen content, as an indication of oxidation, supported the observed differences in consumer acceptance of milk stored under fluorescent and LED light. Consumers like the flavor of fresh milk, which can be protected by selecting appropriate packaging that blocks detrimental light wavelengths.