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奶牛缩料中的不同蛋白质来源会影响奶酪制造特性和产量

M A Olsen¹, S Ferneborg², S G Vhile²

¹Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), 5003, N-1432 Ås, Norway.

Journal of dairy science

|June 2, 2023

概括

在奶牛料中用酵母微生物蛋白代替大豆粉 (SBM) 并没有对奶酪制造特性产生负面影响. 酵母蛋白显示出在动物营养和乳制品生产中作为SBM的可持续替代品的潜力.

科学领域:

动物科学动物科学
乳制品科学乳制品科学
食品科学食品科学食品科学

背景情况:

大豆粉 (SBM) 是动物料中普遍存在的蛋白质来源.
酵母微生物蛋白作为乳牛配给中的SBM替代品的有效性需要研究,特别是在奶酪生产方面.

研究的目的:

评价酵母微生物蛋白作为SBM替代品对挪威红牛奶制造特性和牛奶产量的影响.

主要方法:

48只挪威红牛被分配到三个饮食组:以大麦为基础的缩物 (BAR),用SBM补充的缩物 (SBM) 和用酵母 (Cyberlindnera jadinii) 补充的缩物 (YEA).
牛奶被收集了五次,奶酪是从每个组的合并牛奶中生产的.
分析了奶酪制造的参数,包括素含量,网时间,含量和奶酪产量.

主要成果:

与SBM和YEA组相比,养BAR缩剂的奶牛的牛奶表现出较差的奶酪制造特性 (较低的素和,更长的制时间,减少的奶酪产量).
虽然来自SBM和YEA组的汇总牛奶显示出类似的奶酪制造特性,但单独的牛奶分析显示,来自食YEA缩剂的奶牛的牛奶具有优越的凝固特性.

结论:

酵母微生物蛋白是奶牛料中SBM的可行的替代品,可以保持或改善牛奶的奶酪制造潜力.
食酵母补充剂可以增强牛奶凝固特性,为奶酪产量和质量提供潜在的好处.

关键词:

产出奶酪产出奶酪的产量奶酪制造效率的提高奶酪制造效率料对奶酪的影响.料缩剂是一种料缩剂.

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