天然乳品浓缩物

<正> 奶油含有81％的脂肪和16％的水,为奶油提供风味的小部分成分潜藏在脂肪和凝结水中,这些成分味道清淡,不是完全可供用的。 香港菲莱雅(远东)有限公司提供一种天然乳品浓缩物,可应用于方便面汤料、腌泡肉、增味系统、沙司、调味品、糖食、焙烤产品及脂肪替代系统。 天然乳品浓缩物工艺技术依靠独特的微生物酶释放乳脂肪(奶油和稀奶油)中的增味酸和酯,令风味更加浓厚。     

强化食品风味的天然牛乳浓缩物

<正> 在研制新产品配方时,增强食品独有的风味和口感,是每个生产制造商所关注的。目前,许多生产商都在寻找一种具有乳制品的天然风味特性的配料,牛乳浓缩物的推出,正可以满足市场的需求。 产品特征 利用先进的生物技术,以独特的微生物酶从乳脂中释放出芳香的脂肪酸和脂肪酯,便能生产出香味更强烈和持久有效的牛乳浓缩物。这种配料能提供天然的牛奶香味、油脂香味、浓郁的奶油香味和香辛料风味。如同其他香味剂,     

生育酚混合浓缩物——一种天然抗氧化剂

<正> 生育酚即维生素E,有防止动植物组织内的脂溶性成分氧化功能。 它存在于小麦、胚芽油、大豆油、米糠油等不皂化物中。 生育酚的热稳定性高,BHA在猪油中加热200℃2小时100％挥发,而维生紊E在      

生育酚混合浓缩物——一种天然抗氧化剂

生育酚即维生素E,有防止动植物组织内的脂溶性成分氧化功能。 它存在于小麦、胚芽油、大豆油、米糠油等不皂化物中。 生育酚的热稳定性高,BHA在猪油中加热200℃2小时100％挥发,而维生紊E在     

市售天然成熟干酪滋味特征差异性研究

利用气相色谱质谱联用仪、氨基酸分析仪对8种典型天然成熟干酪的主要滋味成分进行分析,通过滋味活力值和感官评定阐明8种干酪间的滋味差异情况。结果表明:除了山羊乳干酪和布里干酪,其他6种干酪中游离氨基酸对滋味均有贡献,特征滋味氨基酸有缬氨酸和赖氨酸,即干酪共同带有苦味和甜味,而蓝纹干酪特征性氨基酸种类最丰富,滋味最强;8种干酪共检测到11种游离脂肪酸,共有的特征滋味脂肪酸为己酸、壬酸、癸酸、月桂酸和肉豆蔻酸。其中酸味程度最强的为艾达姆干酪,帕玛森干酪的醇厚感最强;8种干酪氯化钠含量明显高于阈值,可显著感受到咸味。经感官分析,干酪的滋味中咸味和鲜味比较突出,蓝纹干酪滋味强度最强。     

天然Mozzarella干酪和再制Mozzarella干酪理化特性和功能特性的比较

对天然Mozzarella干酪和再制Mozzarella干酪的理化特性（蛋白质、脂肪和水分质量分数及pH值）和功能 特性（质构特性、拉伸性、熔化性、油脂析出性和流变特性）进行分析。结果表明：天然Mozzarella干酪的蛋白质 量分数显著高于再制Mozzarella干酪,水分质量分数和pH值显著低于再制Mozzarella干酪,脂肪质量分数随干酪品 牌的不同存在差异;天然Mozzarella干酪的硬度、拉伸性、熔化性和油脂析出性都显著高于再制Mozzarella干酪;动 态温度扫描显示天然Mozzarella干酪和再制Mozzarella干酪的损耗角正切都随着温度的升高呈现先增加后降低的趋 势,天然Mozzarella干酪的损耗角正切在50～60 ℃时达到1,再制Mozzarella干酪的损耗角正切始终低于1。研究发 现天然Mozzarella干酪更适宜作为制作比萨、焗饭等需要焙烤食品的原料,再制Mozzarella干酪可以应用于三明治等 不需要焙烤的食品中。     

一种富含天然γ-氨基丁酸干酪的制备及对干酪的评价

以具有合成γ-氨基丁酸能力的嗜热链球菌(QYW-LYS-1)及植物乳杆菌(QYW-L-11)为干酪附属发酵剂制作切达干酪,检测添加这两种附属发酵剂的干酪在成熟过程中γ-氨基丁酸的含量及乳酸菌总数的变化,并研究这两种附属发酵剂在干酪成熟过程中对其蛋白水解程度、感官、组成成分等方面的影响。结果表明:在干酪中添加产γ-氨基丁酸的菌株对干酪的蛋白水解、感官评价及组成成分无不良影响。在4℃贮存条件下,经过90d的成熟,添加QYW-LYS-1的干酪中γ-氨基丁酸的含量最多,达到0.43mg/g。本研究为制备一种富含天然γ-氨基丁酸的功能性干酪提供理论基础。     

复合天然抑菌膜对Cheddar干酪的保鲜效果

使用不同复合天然抑菌膜（无覆膜保鲜（空白）、酪蛋白酸钠-壳聚糖-纳他霉素膜（M1）、酪蛋白酸钠-壳聚糖-纳他霉素/溶菌酶膜（M2））对Cheddar干酪保鲜效果进行研究,在4℃冷藏条件下,对干酪感官、不同贮藏时间的水分含量、p H、滴定酸度、可溶性氮含量、融化性和油脂析出性、质构特性及SDS-凝胶电泳、微生物指标的变化进行测定。结果表明:与空白相比,M1和M2膜包装干酪的各项感官、理化指标较好,质构特性相对较优,并且M1膜包装干酪SDS-凝胶电泳图谱说明其蛋白水解程度相对较低,干酪溶液铺平板培养48 h后的菌落数（3.5×10⁴CFU/m L）少于M2膜（6.8×10⁴CFU/m L）和空白（9.2×10⁴CFU/m L）,因此,M1膜包装明显优于M2膜,并且M1膜和M2膜对Cheddar干酪均具有良好的抗菌保鲜性,可有效延长Cheddar干酪的贮藏期。      

Manufacture and characterization of acid-coagulated fresh cheese made from casein concentrates obtained by acid diafiltration

This study aimed to investigate the production of acid-coagulated fresh cheese by using slightly acid diafiltered (DF) microfiltered (MF) casein concentrates (8% protein). Three different acidifying agents were tested during DF: carbon dioxide, lactic acid, and citric acid. Fresh cheese was manufactured using acid-DF casein concentrates, or casein concentrates DF with just water, and compared with cheese manufactured using MF casein concentrates without DF. The fresh cheeses were characterized for composition, rheological, and sensorial properties. Acid-DF casein concentrates improved acidification kinetics during cheesemaking and reduced casein leakage to cheese whey, compared with cheese from regular MF casein concentrate. Among the rheological properties investigated in this study, the storage modulus of the fresh cheese was higher when DF of the casein concentrate was performed with nonacidified DF water or when DF water was acidified with citric acid. However, fresh cheese made from casein concentrate diafiltered with DF water acidified by citric acid was most liked in a sensory ranking test.     

Feeding concentrates with different protein sources to high-yielding,mid-lactation Norwegian Red cows: Effect on cheese ripening

Soybean meal is one of the most important protein sources in concentrate feeds for dairy cows. The objective of the present study was to provide knowledge on the effects of using a novel yeast microbial protein source (Candida utilis) in concentrate feed for dairy cows on the production and quality of a Gouda-type cheese. Forty-eight Norwegian Red dairy cows in early to mid lactation were fed a basal diet of grass silage, which was supplemented with 3 different concentrate feeds. The protein source of the concentrates was based on conventional soybean meal (SBM), novel yeast (C. utilis; YEA), or barley (BAR; used as negative control because barley has a lower protein content). The experiment was carried out for a period of 10 wk, with the first 2 wk as an adaptation period where all dairy cows were fed grass silage and the SBM concentrate. The cows were then randomly allocated to 1 of the 3 different compound feeds: SBM, yeast, or barley. Cheeses were made during wk 8 and 9 of the experiment, with 4 batches of cheese made from milk from each of the 3 groups. The cheeses made from milk from cows fed SBM concentrate (SBM cheese) had a higher content of dl-pyroglutamic acid and free amino acids than the other cheeses, indicating a faster ripening in the SBM cheeses. Despite these differences, the sensory properties, the microbiota, and the Lactococcus population at 15 wk of ripening were not significantly different between the cheeses. This experiment showed that although the raw materials used in the concentrate feed clearly influenced the ripening of the cheeses, this did not affect cheese quality. Yeast (C. utilis) as a protein source in concentrate feed for dairy cows can be used as a replacement for soybean meal without compromising the quality of Norwegian Gouda-type cheeses.     

Natural convective cooling of cheese: Predictive model and validation of heat exchange simulation

The proposed FEM model describes natural convective air cooling of cheese curd and cheeses with different sizes, chemical composition and initial temperature, including temperature-dependent functions accounting for the variation of specific heat capacity and thermal conductivity of cheeses. Both the calculated convective heat transfer coefficients (from 3.58 to 15.15 W/m² K) and the ratio between Grashof and square Reynolds numbers confirmed that heat exchange was natural convective. The model permitted to accurately predict the transient temperature change into the cheese, as shown by the mean RMSEs values (from 0.34 to 2.29 °C). Higher RMSEs values (up to 3.29 °C) were obtained for cheese curds, because some deviations from the assumptions of the model occurred. These higher RMSEs values for cheese curds quantify the importance of compliance with the model’s assumptions to ensure a best fit between the simulated and experimental data.     

Effect of natural cheese characteristics on process cheese properties

Natural cheese is the major ingredient utilized to manufacture process cheese. The objective of the present study was to evaluate the effect of natural cheese characteristics on the chemical and functional properties of process cheese. Three replicates of 8 natural (Cheddar) cheeses with 2 levels of calcium and phosphorus, residual lactose, and salt-to-moisture ratio (S/M) were manufactured. After 2 mo of ripening, each of the 8 natural cheeses was converted to 8 process cheese foods that were balanced for their composition, including moisture, fat, salt, and total protein. In addition to the standard compositional analysis (moisture, fat, salt, and total protein), the chemical properties (pH, total Ca, total P, and intact casein) and the functional properties [texture profile analysis (TPA), modified Schreiber melt test, dynamic stress rheometry, and rapid visco analysis] of the process cheese foods were determined. Natural cheese Ca and P, as well as S/M, significantly increased total Ca and P, pH, and intact casein in the process cheese food. Natural cheese Ca and P and S/M also significantly affected the final functional properties of the process cheese food. With the increase in natural cheese Ca and P and S/M, there was a significant increase in the TPA-hardness and the viscous properties of process cheese food, whereas the meltability of the process cheese food significantly decreased. Consequently, natural cheese characteristics such as Ca and P and S/M have a significant influence on the chemical and the final functional properties of process cheese.     

Manufacture of processed cheese from Iraqi white soft cheese

Processed cheese was made from different samples of Iraqi white soft cheese by adding 3.5% emulsifying salts and 15–25% water depending on the chosen type of processed cheese. Arabic gum was used to firm the cheese at a rate of 0.08%. Total solids ranged from 46.8–43.4% in the firm and spread types, respectively. Laboratory processed cheese gave excellent quality compared with local processed cheese.     

天然奶酪对再制奶酪理化性质的影响

研究了天然干酪的添加量及其成熟度对再制奶酪理化性质及功能特性的影响。结果表明:再制奶酪的完整酪蛋白质量分数、储能模量、损耗模量和硬度均随着天然奶酪的添加量及其成熟度的增加而呈现下降趋势,而再制干酪的风味及组织状态则不然;成熟度为1月和4月的天然Mozzarella干酪配比为2︰1时,产品的功能特性及口感最佳。     

用芝士粉生产芝士酱工艺条件的研究

以芝士粉为原料,通过对不同增稠剂、乳化剂对产品工艺、品质的影响,确定以芝士粉为原料,生产理想的芝士酱配方为水53.7%,黄油20%,28020芝士粉13%,乳清粉10%,六偏磷酸钠1.0%,焦磷酸钠0.5%,黄原胶0.25%,明胶2.0%(w/w);工艺条件为: pH5.6～6.2,乳化温度70℃,乳化时间6min.     

Manipulation of Dhaka cheese curd and effects on cheese quality

Dhaka cheese is a semihard artisanal variety originating from Bangladesh where manual curd kneading is a normal stage in its manufacture. Dhaka cheeses were produced with different degrees of curd kneading to quantify the curd manipulation process in terms of pressure and to standardise the length of operation. The effect of manipulation on the composition, rheology, texture and microstructure of fresh cheese was also studied. Manipulation had significant effects (P < 0.05–0.001) on most of the parameters studied. One minute of curd manipulation was found to be sufficient for Dhaka cheesemaking.