动物,发酵产生的化学素和微生物凝固剂对牛奶凝固特性的影响
Giorgia Stocco1, Dario Casali2, Andrea Summer1
1Department of Veterinary Science, University of Parma, Parma, Italy 43126.
Journal of dairy science
|March 26, 2025
概括
这项研究比较了生产奶酪的8种商业凝固剂. 驼发酵产生的化学酶 (FPC) 和一个牛FPC变体显示出最快的牛奶凝结和奶酪度.
科学领域:
- 乳制品科学 乳制品科学
- 食品化学 食品化学
- 酶学 是一种酶学.
背景情况:
- 传统的动物被广泛用于奶酪生产,但面临着挑战.
- 微生物凝固剂和发酵产生的化学素 (FPC) 等替代品越来越重要.
- 了解凝固剂的特性是优化奶酪生产的关键.
研究的目的:
- 评估8种商业凝固剂对牛奶凝固特性的影响.
- 为了比较牛,牛FPC,驼FPC和微生物凝固剂.
- 评估凝固剂剂量对牛奶凝固的影响.
主要方法:
- 测试了8种凝固剂 (牛,2种牛FPC,1种驼FPC,3种微生物,1种牛FPC变种) 在3剂量.
- 评估牛奶凝固特性和乳酪硬度,使用乳动力学仪.
- 在8个牛奶批量中进行了384次分析,其中有2个复制品.
主要成果:
- 在凝血剂之间观察到凝血模式的显著变化.
- 驼FPC和一个牛FPC变体显示出更高的凝血和奶酪硬化率.
- 与FPC相比,微生物凝固剂表现出较慢的凝固,但与FPC相比,具有明显的凝固动态.
- 凝固剂剂量线性地影响了凝和其他凝固特征.
结论:
- 凝固剂的类型和剂量显著影响牛奶凝固特性.
- 驼FPC和牛FPC的变种为传统的提供了有效的替代品.
- 调查结果为特定奶酪应用选择最佳凝固剂和剂量提供了指导.
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