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在驼牛奶发酵过程中的加工困难和生物化学障碍.

Sifatun Nesa Ali1, Mutamed Ayyash1, Afaf Kamal-Eldin1,2

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概括

驼牛奶发酵产生营养丰富的产品,但面临着质地和消费者接受的挑战. 目前正在进行研究,以改善发酵驼牛奶 (CM) 的感觉质量和稳定性.

关键词:
牛奶酸奶牛奶酸奶牛奶酸奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶牛奶驼牛奶酸奶和酸奶是什么意思发酵 发酵 发酵 发酵微观结构的微观结构开始培养的初始培养.质地 质地 质地

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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
  • 营养科学 营养科学

背景情况:

  • 驼牛奶 (CM) 由于其独特的蛋白质成分和生物活性化合物,提供了独特的营养益处.
  • 这些特性对营养价值有积极的影响,但对传感属性和消费者对发酵产品的接受有负面影响.
  • 发酵的CM富含生物活性,增强营养和治疗潜力.

研究的目的:

  • 审查关于驼牛奶发酵的当前知识.
  • 强调牛奶成分对发酵产品质量的影响.
  • 讨论克服发酵CM生产中的挑战的战略.

主要方法:

  • 文献综述侧重于驼牛奶发酵过程.
  • 分析影响凝形成,微观结构,纹理和整体质量的因素.
  • 评估各种策略以提高一致性和稳定性.

主要成果:

  • 驼牛奶的独特成分在发酵产品中实现坚固的凝结构和理想的质地方面提出了挑战.
  • 使用替代初始培养,合物,蛋白质和先进加工技术等策略是有希望的,但缺乏全面的解决方案.
  • 没有一种单一的方法能够完全解决发酵驼奶酸奶中薄度一致性和弱凝结构的问题.

结论:

  • 接受发酵CM产品作为独特的产品至关重要,同时努力提高感官质量和消费者接受度.
  • 需要进一步的研究,以优化发酵驼奶的质量和商业可行性.
  • 开发有效的加工和配方策略仍然是稳定和有吸引力的发酵驼乳制品的关键挑战.