凝固剂对生理化学性质的影响,纹理,颜色和微观结构的表征牛奶奶酪奶酪
Azra Akbar1, Muhammad Ikram Nabeel1, Amna Jabbar Siddiqui2
1H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan.
Food chemistry: X
|November 11, 2025
概括
牛产生更多的奶酪,而猪产生更硬的奶酪,脂肪与蛋白质的比例更高. 酶选择显著影响奶酪的微观结构,质地和感官质量.
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
- 生物化学 生物化学
背景情况:
- 由于消费者需求,奶酪生产在全球范围内具有重要意义.
- 低产量的奶酪给制造商带来了经济上的挑战.
- 了解凝固剂作用对于优化奶酪质量至关重要.
研究的目的:
- 为了研究不同种类 (小牛,猪,微生物,酸) 对牛奶奶酪特性的影响.
- 分析凝固剂的选择如何影响奶酪产量,物理化学特性和微观结构.
- 评估毛皮类型对感官属性和消费者偏好的影响.
主要方法:
- 牛奶奶酪是使用小牛,猪,微生物和酸凝固剂生产的.
- 分析包括奶酪产量,颜色,质地,脂肪与蛋白质的比例,以及通过扫描电子显微镜进行的微观结构.
- 进行了感官评估,以评估奶酪属性的明显差异.
主要成果:
- 与小牛奶酪相比,猪奶酪的硬度显著更高,脂肪与蛋白质的比例更高 (p < 0.05).
- 牛犊带来了更高的奶酪产量.
- 扫描电子显微镜揭示了素网络结构的差异:小牛的光滑和连续,猪的不规则聚合物.
结论:
- 皮的选择对奶酪的产量,质地和微观结构产生了重大影响.
- 对于脂肪含量较高的硬奶酪,可以选择猪,而小牛更适合最大限度地提高产量.
- 这些发现为奶酪制造商在选择凝固剂时提供了宝贵的指导,以实现所需的产品质量并满足消费者偏好.
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