超声波可以提高原生和异国牛奶的凝固特性,用于乳制品加工吗?
Linda B Johnson1, Gayathri Diddeniya1, Janak K Vidanarachchi1
1Department of Animal Science, Faculty of Agriculture, University Peradeniya, Peradeniya 20400, Sri Lanka.
Food research international (Ottawa, Ont.)
|February 19, 2025
概括
超声波可以改善牛奶凝的特性,显著提高持水能力,改变质地. 这项技术有利于异国情调和本土牛奶,促进乳制品行业的可持续性.
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
- 材料科学 材料科学 材料科学
背景情况:
- 牛奶凝固对于制造乳制品至关重要.
- 了解影响牛奶凝性质的因素对于提高质量至关重要.
- 土著牛品种提供独特的牛奶成分,可能会对加工有不同的反应.
研究的目的:
- 为了研究超声波对Thamankaduwa白 (TW) 和Holstein Friesian (HF) 牛牛奶凝固特性的影响.
- 评估不同超声波能量密度对乳凝特性的影响.
- 评估超声波的潜力,以提高乳制品质量和利用本土的牛奶资源.
主要方法:
- 来自TW和HF牛的牛奶样本经过特定频率,探针深度,振幅和能量密度 (504,612,720 J mL-1) 的超声波处理.
- 在超声波后形成了酸诱导和诱导的牛奶凝.
- 分析了持水能力 (WHC),凝硬度,凝聚力和微观结构.
主要成果:
- 超声波显著增强了两种牛品种的酸和凝中的WHC,在HF牛奶中观察到的最高效果为720 J mL-1.1的HF牛奶.
- 凝硬度,凝聚力和微观结构被超声波改变.
- TW牛奶表现出更明显的微观结构变化,包括较大的空白空间在凝和一个粗的蛋白质网络在酸凝.
结论:
- 超声波是改善乳凝WHC,硬度和凝聚力的有效方法,同时减少协同作用.
- 这项技术提供了一种可行的方法,可以提高来自异国和本土牛奶的乳制品质量.
- 超声波支持可持续利用乳制品行业中未充分利用的土著品种如TW的牛奶.
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