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饮食中的棕果补充剂和挤奶频率是否会改变牛奶的奶酪制造特性?

Maude Blouin¹, Myriam Landry¹, Camille Vaubaillon²

¹Université Laval, Quebec, QC, Canada G1V 0A6; STELA Dairy Research Center, Institute on Nutrition and Functional Foods (INAF), Quebec, QC, Canada G1V 0A6.

Journal of dairy science

|December 22, 2024

概括

棕酸补充对奶酪制造的影响很小,但增加奶频率会增加奶酪中的自由脂肪酸 (FFA). 较高的FFA可能会影响奶酪的味道,在奶牛管理中需要考虑.

科学领域:

乳制品科学乳制品科学
食品技术食品技术食品技术
动物营养动物营养

背景情况:

棕酸 (PA) 和增加奶频率可以提高奶牛的牛奶产量和脂肪产量.
这些做法对奶酪制造技术方面的影响需要研究.

研究的目的:

评估饮食PA的影响,每天三次奶,以及它们对荷尔斯坦乳牛奶酪产量和成分的相互作用.

主要方法:

牛奶被标准化为素与脂肪的比例和脂肪含量.
评估了凝,奶酪成分,奶酪干燥,自由脂肪酸 (FFA) 含量和成熟过程中的蛋白质分解.
分析了经湿度调整的产量和脂肪/蛋白质回收.

主要成果:

饮食PA改变了牛奶脂肪酸概况,但没有影响凝血,排水,奶酪成分或蛋白质分解.
湿度调整后的产量和恢复率在治疗方法之间是可比的.
增加的挤奶频率显著提高了奶酪成熟后的FFA含量.

结论:

在测试条件下,食PA补充剂对奶酪制造产生了有限的影响.
更高的挤奶频率增加了奶酪中的FFA,可能会影响感官属性.
在增加奶牛的挤奶频率时,考虑FFA影响至关重要.

关键词:

奶酪奶酪奶酪是什么意思在饮食中补充脂质补充剂.脂肪酸概况脂肪酸概况技术性质是指技术性质的技术性质.

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