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用乳清蛋白丰富的半硬奶酪的物理化学和感官特征

Tobias von Oesen¹, Katrin Schrader¹, Ingrid Clawin-Rädecker¹

¹Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, Kiel 24103, Germany.

Journal of agricultural and food chemistry

|March 9, 2024

概括

评估了乳清蛋白丰富半硬奶酪 (WPEC) 的质量. 虽然基本成分保持相似,但WPEC的成熟,坚硬性和融性质发生了变化,检测到的味道稍微更苦.

科学领域:

食品科学食品科学食品科学
乳制品技术乳制品技术
奶酪生产奶酪生产

背景情况:

德国食品法规的潜在变化需要评估奶酪质量参数.
乳清蛋白丰富半硬奶酪 (WPEC) 是一种具有不断发展的生产方法的新产品.

研究的目的:

评估使用高热 (HH) 牛奶生产的WPEC的质量.
了解HH牛奶添加在加工和成熟过程中对奶酪特性的影响.

主要方法:

模型WPEC生产在试点和工业规模使用不同数量的高温牛奶.
在加工过程中和经过六周成熟后对奶酪进行全面分析.
评估干物质,蛋白质,脂肪,化,成熟,性,化行为,质形成和感官属性.

主要成果:

在调整了干加热时,干物质,蛋白质,脂肪或化含量没有显著差异.
与传统奶酪相比,WPEC表现出不同的成熟,坚和融化行为.
没有形成乳清蛋白,但从中衍生的苦有所不同,导致感官感知略有苦.

结论:

为了优化WPEC生产,需要进行技术调整.
进一步的研究应该集中在减轻苦味和改善质感以提高市场性.

关键词:

苦类是一种苦类.奶酪的成熟奶酪的成熟乳制品加工乳制品加工具有感官特性,具有感官特性.物理化学特征物理化学特征

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