含有益生菌和生物保护性培养的乳清奶酪,由超过牛奶生产
Arona Pires1,2, Agata Bożek3, Hubert Pietruszka3
1School of Agriculture, Polytechnic University of Coimbra, Bencanta, 3045-601 Coimbra, Portugal.
Foods (Basel, Switzerland)
|April 27, 2024
概括
超过和保护性培养通过减少能源消耗和延长保质期来改善牛乳酪生产. 添加益生菌和保护性培养增强了奶酪质量和感官属性.
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
- 微生物学 微生物学
背景情况:
- 牛乳酪 (WC) 生产面临诸多挑战,包括高能量投入,低产量和短保质期.
- 超过 (UF) 和保护性培养为这些缺点提供了潜在的解决方案.
研究的目的:
- 用于生产乳清奶酪使用超过牛乳清添加益生菌或益生菌加上保护性培养.
- 评估这些添加剂对奶酪特性和保质期的影响.
主要方法:
- 生产了三种类型的WC:对照 (C),用*Lactobacillus acidophilus* (LA5),用*L. acidophilus*加上保护培养 (*Lacticaseibacillus paracasei*和 *L. rhamnosus*) (LA5FQ4).
- 产品冷藏保存了28天,分析包括pH值,可定位酸度,颜色,质地,微生物计数和感官评估.
主要成果:
- 添加的培养物降低了pH值,增加了可定位酸度. LA5显示pH值最低,酸度最高;LA5FQ4显示中间值.
- 添加培养的奶酪更坚固,LA5是最坚固的. 微生物分析显示,补充奶酪中的乳酸细菌数量较高 (log 8-9 CFU/g).
- 保护性培养 (LA5FQ4) 显著减少了酵母和菌的数量,延长了保质期. LA5FQ4也获得了最高的感官分数.
结论:
- 超过与保护性培养相结合,有效降低了WC制造中的能源消耗.
- 添加L. acidophilus和保护性培养可以延长WC的保质期,并增强其感觉特性.
- 这种方法提供了一个可行的策略,以提高牛乳酪的整体质量和生产效率.
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