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31.
Tom F. OCallaghan David T. Mannion Deirdre Hennessy Stephen McAuliffe Maurice G. OSullivan Natasha Leeuwendaal Tom P. Beresford Pat Dillon Kieran N. Kilcawley Jeremiah J. Sheehan R. Paul Ross Catherine Stanton 《Journal of dairy science》2017,100(8):6053-6073
The purpose of this study was to investigate the effects of pasture-based versus indoor total mixed ration (TMR) feeding systems on the chemical composition, quality characteristics, and sensory properties of full-fat Cheddar cheeses. Fifty-four multiparous and primiparous Friesian cows were divided into 3 groups (n = 18) for an entire lactation. Group 1 was housed indoors and fed a TMR diet of grass silage, maize silage, and concentrates; group 2 was maintained outdoors on perennial ryegrass only pasture (GRS); and group 3 was maintained outdoors on perennial ryegrass/white clover pasture (CLV). Full-fat Cheddar cheeses were manufactured in triplicate at pilot scale from each feeding system in September 2015 and were examined over a 270-d ripening period at 8°C. Pasture-derived feeding systems were shown to produce Cheddar cheeses yellower in color than that of TMR, which was positively correlated with increased cheese β-carotene content. Feeding system had a significant effect on the fatty acid composition of the cheeses. The nutritional composition of Cheddar cheese was improved through pasture-based feeding systems, with significantly lower thrombogenicity index scores and a greater than 2-fold increase in the concentration of vaccenic acid and the bioactive conjugated linoleic acid C18:2 cis-9,trans-11, whereas TMR-derived cheeses had significantly higher palmitic acid content. Fatty acid profiling of cheeses coupled with multivariate analysis showed clear separation of Cheddar cheeses derived from pasture-based diets (GRS or CLV) from that of a TMR system. Such alterations in the fatty acid profile resulted in pasture-derived cheeses having reduced hardness scores at room temperature. Feeding system and ripening time had a significant effect on the volatile profile of the Cheddar cheeses. Pasture-derived Cheddar cheeses had significantly higher concentrations of the hydrocarbon toluene, whereas TMR-derived cheese had significantly higher concentration of 2,3-butanediol. Ripening period resulted in significant alterations to cheese volatile profiles, with increases in acid-, alcohol-, aldehyde-, ester-, and terpene-based volatile compounds. This study has demonstrated the benefits of pasture-derived feeding systems for production of Cheddar cheeses with enhanced nutritional and rheological quality compared with a TMR feeding system. 相似文献
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为合理利用乳酪和乳酪素的副产品乳清,研究了一种新的厌氧发酵方法将乳清中的乳糖发酵成醋酸,以此醋酸与CaO/MgO反应制备得到环保型融雪剂醋酸钙镁盐(CMA)。第一步用植物乳杆菌将乳清中的乳糖发酵成乳酸,乳酸的转化率是47.47%;第二步用丙酸杆菌将乳酸发酵成醋酸与丙酸,用气相色谱法将二者分离,得到醋酸的转化率为5.643%;用红外光谱法验证了此醋酸与CaO/MgO反应制备得到的CMA的结构。该法既有效地利用了乳酪和乳酪素的副产品乳清,又降低了环保型融雪剂醋酸钙镁盐的生产成本,具有很好的应用前景。 相似文献
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为探究益生菌干酪经模拟胃肠道消化后抗氧化活性的变化,本研究以1,1-二苯基-2-三硝基苯肼 (1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除率、还原力和2,2’-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐 (2,2’-azino-bis(3-ethylbenzthiozoline-6)-sulphonic acid,ABTS)自由基清除率为评价指标,同时研究添加双歧杆菌 (Bifidobacterium bifidum)07-300B、嗜酸乳杆菌(Lactobacillus acidophilus)1.0357的契达干酪消化前后的益生菌 活菌数及产生多肽的变化,从而明确消化对其抗氧化活性的影响。结果表明:干酪经消化后抗氧化活性显著增加 (P<0.05),其中添加两种益生菌的干酪抗氧化指标显著高于其他组(P<0.05),DPPH自由基清除率、还原 力、ABTS+·清除率分别为(82.76±3.19)%、0.828±0.021、(44.84±1.36)%,较消化前分别增加了71.42%、 62.35%和51.69%;同时多肽质量浓度也显著增加(P<0.05),达到(2.80±0.02)mg/mL,较消化前增加了 39.30%,其中分子质量小于3 kDa的多肽抗氧化活性最高;而益生菌活菌数显著降低(P<0.05),相对于消化前降 低了16.93%。由此可知,模拟胃肠道消化后干酪抗氧化活性的提高主要与消化后产生具有抗氧化活性的小分子多肽 有关。 相似文献
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阐述了乳化盐在重制奶酪中的作用,以及常用乳化盐的主要特性、实际应用和重制奶酪经常出现的质量缺陷、原因分析、采取的措施等。 相似文献
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We studied the influence of initial pH on hydrogen (H2) production using permeate from scotta (a partially deproteinized cheese whey from ricotta production) as substrate (51 g L?1 lactose). Dark fermentation was carried out at 35 °C in laboratory batch reactors, in an unbuffered system. Hydrogen production and metabolite (volatile fatty acids, ethanol, and lactic acid) evolution during a 96-h period were monitored in reactors with initial pH varying in the range 4–10. In all reactors, H2 production started only when pH fell below 6. However, it was much higher (+31%) in the reactors with initial alkaline pH. We conclude that H2 production occurs only at acidic pH values, but initial alkaline pH values increase the overall H2 production in dark fermentation of lactose-rich substrates. 相似文献