摘要
对牦牛乳硬质乳酪成熟特性进行研究。检测其成熟过程中感官指标、质构指标、营养成分、微生物指标、蛋白质与脂肪分解指标的变化,确定其成熟时间。结果表明:牦牛乳硬质乳酪在成熟过程中,质构指标呈先上升后下降的趋势,在(45~60)d范围内感官品质最佳;p H、水分、蛋白质及脂肪含量均呈下降趋势,灰分含量上升;蛋白质水解及脂肪分解反应在成熟过程中一直进行,并在(45~60)d阶段反应较快;微生物方面乳酸菌总数先上升后下降,而细菌总数呈下降趋势。综合考虑牦牛乳硬质乳酪成熟时间为60 d时品质最佳,风味最好,各项指标达到最优值。
The maturation characteristics of yak milk hard cheese were studied. The changes of sensory index, texture index, nutrient composition, microbiological index, protein and lipolysis index were determined during maturation process, and the maturation time was determined. The results showed as follows： In the process of maturation, the texture index of the yak milk was increased first and then decreased, and the sensory quality was the best in the range of（45~60）days. p H, moisture, protein and fat content were decreased, ash content increased; Protein hydrolysis and lipolysis reactions had been carried out in the maturation process, and in the（45~60）d stage of rapid response; The total number of lactic acid bacteria in the microbes increased first and then decreased, and the total number of bacteria decreased. Considering the maturation time of yak milk hard cheese, the quality was the best at 60 d, the flavor was the best, and the indexes reached the optimal value.
作者
曹书铭
李键
陈炼红
CAO Shu-ming;LI Jian;CHEN Lian-hong(College of Life Science and Technology, Southwest Minzu University, Chengdu 610041)
出处
《食品科技》
CAS
北大核心
2017年第12期64-69,共6页
Food Science and Technology
基金
公益性行业(农业)科研专项(201303085)
中央高校基本科研业务费专项资金项目(2016KJFP04)
西南民族大学2017年研究生创新型科研项目(CX2017SZ068)
关键词
牦牛乳
乳酪
成熟
微生物
理化性质
yak milk
cheese
ripe
microbes
physical and chemical properties
