甘奶酪和甘奶油类型奶酪:质量特性和微观结构的确定
Katarzyna Szkolnicka1, Izabela Dmytrów1, Anna Mituniewicz-Małek1
1Department of Toxicology, Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Papieża Pawła VI St. no. 3, 71-459 Szczecin, Poland.
Foods (Basel, Switzerland)
|August 29, 2024
概括
甜奶可以用于生产卡伯特类型的奶酪. 加入20%的奶导致奶酪具有相似的蛋白质含量和特有的感官特性,尽管产量较低,质地改变.
科学领域:
- 食品科学与技术 食品科学与技术
- 乳制品科学 乳制品科学
- 生物技术是生物技术.
背景情况:
- 坎伯特奶酪是一种传统的软奶酪,由牛奶制成.
- 奶油是一种乳制品副产品,在食品应用中具有有益的营养和技术特性.
- 将黄油牛奶纳入卡门伯特奶酪生产的潜力尚未得到充分探索.
研究的目的:
- 评估在卡门伯特型奶酪生产中使用甜奶 (BM) 的可行性.
- 评估10% (BM10) 和20% (BM20) 奶度在成熟过程中对奶酪特性的影响.
- 分析产生的奶酪的化学成分,物理性质,微观结构和感官属性.
主要方法:
- 卡姆伯特类型的奶酪是用10%和20%的甜奶制成的,与对照 (100%的牛奶) 一起生产的.
- 样品成熟了28天,每周进行一次分析.
- 方法包括组合分析,酸度和水活性测量,颜色评估,感官评估,扫描电子显微镜 (SEM) 微观结构和纹理分析.
主要成果:
- 添加奶导致生产产量降低 (BM10 < BM20 < 控制),总固体和脂肪含量降低.
- 在成熟结束时,BM20奶酪的蛋白质含量与对照蛋白质保持相似;所有样品都呈现出典型的卡门伯特酸度和高水活性 (>0.92).
- 与对照组相比,BM奶酪的颜色发生了变化,微观结构更加均且不那么多孔,硬度,粘度和性显著降低.
结论:
- 甜奶可以有效地纳入卡门伯特型奶酪生产.
- 20%的奶油度 (BM20) 产生的奶酪具有可接受的特征,包括可比的蛋白质含量和感觉特征对控制.
- 添加奶改变了奶酪的微观结构和质地,为开发具有独特性质的新鲜奶酪品种提供了潜力.
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