共查询到20条相似文献，搜索用时 453 毫秒
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《乳业科学与技术》2016,(5)
正pH值、酸化程度等关键参数影响马苏里拉干酪质构、功能性、品质。传统制造工艺通过发酵剂、温度以及冲洗凝乳、稀释乳清等技术控制酸化以降低凝乳中乳糖残留量及出现发生酸度的可能性。最近爱尔兰和美国科研人员共同研究了一种干酪酸化控制的替代手段,即调节原料乳中的初始乳糖含量。他们调节生成乳酸底物的浓度,向原料乳加水以降低乳糖含量,但这也会导致蛋白质含量下降。因此,通过超滤的方法使蛋白质含量保持恒定。实验使用3种不同乳糖酪蛋白比的乳样:高水平(HLC),1.8(原始奶样含量);中水平(MLC),1.3;低水平(LLC),1.0。3个样品总酪蛋白、总脂含量相近。分别以3种乳样为原 相似文献
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通过对驴乳和牛乳采取4种不同的热处理研究,比较了不同的加热方法对驴乳和牛乳中蛋白质稳定性的影响。结果发现,驴乳的乳清蛋白在60℃已经完全变性,驴乳酪蛋白的变性温度介于90~100℃,变性温度比较窄,而牛乳的酪蛋白的变性温度比较高。研究表明,驴乳乳清蛋白的变性温度低于60℃,驴乳中的α-乳白蛋白相对较多,而β-乳球蛋白较少,牛乳则相反。相比较而言,驴乳的酪蛋白和乳清蛋白的变性率较高,而牛乳的热稳定性更好。说明控制温度和时间可获得不同变性程度乳制品。 相似文献
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牛乳乳清蛋白的主要组成及其营养特点 《畜牧与饲料科学》2016,37(3):52-52
乳清蛋白是牛乳中的一类重要蛋白质,主要由α-乳白蛋白、乳铁蛋白、血清白蛋白、β-乳球蛋白、免疫球蛋白及乳过氧化物酶等构成,对人体健康有重要作用。介绍了牛乳乳清蛋白的主要组成及其营养特点,分析了影响牛乳乳清蛋白产品开发的关键因素,以期为进一步研究牛乳乳清蛋白在不同处理条件下的营养变化特征以及牛乳乳清蛋白相关产品的开发利用提供理论依据。 相似文献
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本研究以脱脂牛奶为原料制成的非成熟型新鲜软质干酪,其风味柔和、清淡,易被我国消费者接受;同时对乳固形物浓度对新鲜软质干酪凝乳效果及干酪品质的影响进行了研究,结果表明,随着乳固形物浓度的增加,凝乳时间延长,干酪口感粗糙变硬,乳清OD500值先降后升。 相似文献
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Miyazaki T Miyazaki M Yasuda J Okada K 《Veterinary journal (London, England : 1997)》2009,179(1):109-116
The aim of this study was to determine whether ultrasonography could be used to evaluate curd formation in the abomasum of preruminant calves. Holstein-Friesian calves were fed one of three milk replacers: clotting (five calves), non-clotting (four calves) and pH-dependent clotting (clots form at pH 5.5, but not at pH 6.5; six calves). Ultrasonography was performed until 6h after feeding the milk replacers. In calves fed the clotting milk replacer, a large clot of curd was visualised by ultrasonography as a clearly outlined echogenic image and whey as an anechoic image. In calves fed the non-clotting milk replacer, abomasal contents were visualised as a uniform, entirely echogenic image, indicating the absence of curd formation. In calves fed milk replacer with pH-dependent clotting properties, several small curds and whey were visualised by ultrasonography. It was concluded ultrasonography can be used to visualise abomasal curd and to distinguish the presence and absence of curds in the abomasum of calves. 相似文献
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在传统工艺的基础上添加发酵剂进行发酵,并筛选出最优工艺参数组合.重点研究了保温时间、发酵剂添加量、切割酸度、排乳清温度对奶豆腐感官评定的影响.结果表明,发酵剂添加量、排乳清温度对奶豆腐感官评定值影响最大,其次为保温时间、切割酸度. 相似文献
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猕猴桃奶豆腐加工工艺及配方研究 总被引：1，自引：0，他引：1
开发一种新型的适合大众口味的高营养奶制品。以山羊奶为主要原料,以适量的猕猴桃汁和白砂糖等作为辅料,通过工艺改进和配方优化,加工一种新型山羊奶制品。得出猕猴桃奶豆腐的加工工艺为:原料乳(制作奶皮子后的脱脂乳)→杀菌→添加发酵剂→自然凝乳→切割→排乳清→升温搅拌→保温搅拌→静置→排乳清→切碎→压榨→成形→冷藏。配方为:鲜羊奶75%,猕猴桃汁17%,白砂糖8%,再加入少量的甜味剂和调味剂。研制的猕猴桃奶豆腐既有羊奶的乳香、猕猴桃的酸甜,同时更富于其更全面的营养物质。 相似文献
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IVI Kübarsepp Merike Henno Olav Kärt Tuomo Tupasela 《Acta Agriculturae Scandinavica, Section A - Animal Sciences》2013,63(4):145-148
Abstract The objective of the present study was to compare two methods for measuring the rennet coagulation properties of milk: the Formagraph, and the Optigraph. The parameters used to describe rennet coagulation of 81 milk samples were rennet coagulation time (RCT, Formagraph, and R, Optigraph) and curd firmness 30 min after the addition of rennet (E30, Formagraph, and A30, Optigraph). New Optigraph system recipes were found: R slope?=?1.784 and R offset?=???2.303. Using the above Optigraph system recipes, no statistically significant differences were found in rennet coagulation time measurements in either of the studied methods. Regarding curd firmness, the best approximation to describe the relationship between the methods was polynomial: E30=???0.0357*A30 2+2.8795*A30 ?5.2991 (R 2 =0.925). Such strong correlations indicate that the two techniques for detecting milk coagulation properties are comparable and that the data obtained by these methods allow for data interpretation in studies using either method. 相似文献
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T. Landsverk B. Laksesvela E. Liven A. Lund
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degaard I.
rstavik 《Acta veterinaria Scandinavica》1983,24(4):431
Diarrhea occurred in 12 pre-ruminant calves after the introduction of milk replacers. Six of the calves were fed a replacer made of normally treated skim milk and whey powder, while the other 6 got a replacer made of heat-treated powders, although otherwise similar to that of the first group. Abomasal curd formation was deficient in calves fed for 9 or 17 days on the heat-treated replacer (4 of 6 calves). Otherwise, no clear differences between the calves given normally treated and heat-treated replacer occurred, as regards diarrhea, bacteriological, virological, and pathomorphological findings in the intestinal tract. Rotavirus and chlamydial infections were indicated and considered as the major cause of the diarrheic condition, although bacteria, including coliforms and Pseudomonas aeruginosa, may have contributed. The milk replacers may have been involved was provoking factors.Key words: heat-treatment, skim milk, whey, diarrhea, curd formation, intestinal microflora, rotavirus, chlamydia, calves 相似文献