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牛奶凝固特性与小微生物质量之间的关联在绵羊散装箱牛奶中

Ramón Arias¹, Lorena Jiménez¹, Ana Garzón²

¹Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), CERSYRA de Valdepeñas, 13300 Ciudad Real, Spain.

Foods (Basel, Switzerland)

|March 28, 2024

概括

对绵羊奶的季节性分析显示,微生物负载对牛奶凝结有影响. 较高的细菌数量会影响奶酪硬度和凝结时间,而明显的季节性变化会影响牛奶加工质量.

科学领域:

乳制品科学乳制品科学
微生物学微生物学
食品化学食品化学

背景情况:

牛奶凝固特性对于奶酪和乳制品制造至关重要.
生牛奶中的微生物种群可以影响这些特性,但季节性影响尚未完全理解.
了解微生物影响是优化乳制品加工和产品质量的关键.

研究的目的:

为了研究大容量羊奶和牛奶凝固特性中的主要微生物群体之间的关系.
分析牛奶成分,微生物负载和凝血参数的季节性变化.
为了确定微生物度如何影响关键的凝血特征,如奶酪度和汗液凝结时间.

主要方法:

来自77个绵羊养殖场的散装坦克牛奶的季节性分析.
测量牛奶的成分 (pH,脂肪,素,乳糖) 和凝固特性 (A60,RCT,k20,CY).
主要微生物群体 (SPC,THERMO,PSYCHRO,PSEUDO,LAB,GPCNC,ECOLI,COLI,CPS,CNS,BAB) 的量化和体细胞评分 (SCS) 的量化.
应用混合线性模型来评估微生物负载和凝固特性之间的关联.

主要成果:

牛奶凝固特性表现出显著的季节性,在秋季/冬季增加了乳酪产量 (CY) 和度 (A60),减少了凝时间 (RCT) 和凝固时间 (k20).
特定的微生物群体影响了凝血:乳酸发酵的克洛斯特体 (BAB) 减少了A60和增加了RCT;总混凝土细菌 (SPC) 增强了A60和减少了RCT.
较高度的阴性催化酶菌 (GPCNC) 与增加的k20和降低的CY有关.

结论:

将微生物负载数据纳入模型显著改善了它们对牛奶凝结性质的预测性适应性.
季节性在羊奶凝固中起着至关重要的作用,影响加工结果.
针对BAB,SPC和GPCNC等特定的微生物群体可能会调节乳凝,从而改善乳制品生产.

关键词:

凝血的特征凝血的特征乳制品行业乳制品行业乳制品行业微生物质量微生物质量牛奶羊质量牛奶羊质量坦克牛奶坦克牛奶

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