作 者：
张义全;梁琪;赵春燕;吴晗;宋雪梅;张炎
单 位：
甘肃农业大学食品科学与工程学院甘肃省功能乳品工程实验室
摘 要：
【目的】比较酶凝和酸凝两种凝乳方式制作的牦牛乳硬质干酪成熟期间质量特性的差异.【方法】以牦牛乳为原料,制作酶凝和酸凝牦牛乳硬质干酪,对其感官品质、质构特性、理化特性以及苦味肽分子量分布进行比较.【结果】酶凝干酪出品率高于酸凝干酪,在成熟过程中质构特性各指标也优于酸凝干酪,而水分含量低于酸凝干酪;成熟90 d时,酸凝干酪感官品质达到最佳,具有均匀色泽、适宜乳香味和乳酸味,但其组织状态较差,总体感官评分低于酶凝干酪;在整个成熟期酸凝干酪苦味值低于酶凝干酪,成熟120 d时,酶凝与酸凝干酪苦味肽分子量范围分别在428～3 908 u和1 127～9 375 u之间,酸凝干酪苦味肽分子量范围大于酶凝干酪分子量范围;酶凝干酪苦味肽分子量在663～1 352 u时苦味值达到最大,酸凝干酪苦味肽分子量在2 249～3 564 u时苦味值最大.【结论】酸凝牦牛乳硬质干酪组织状态松散,质构欠佳,但色泽均匀,滋气味清淡,苦味值低;酶凝牦牛乳硬质干酪出品率高,水分含量较低,质构品质较好,但苦味值较高.
译 名：
Comparison on quality characteristics during ripening of yak milk hard cheese coagulated with rennet and acid
作 者：
ZHANG Yi-quan;LIANG Qi;ZHAO Chun-yan;WU Han;SONG Xue-mei;ZHANG Yan;College of Food Science and Engineering,Gansu Agricultural University;Functional Dairy Engineering Lab of Gansu Province;
单 位：
ZHANG Yi-quan%LIANG Qi%ZHAO Chun-yan%WU Han%SONG Xue-mei%ZHANG Yan%College of Food Science and Engineering,Gansu Agricultural University%Functional Dairy Engineering Lab of Gansu Province
关键词：
yak milk hard cheese;;acid coagulation;;rennet coagulation;;quality characteristics
摘 要：
【Objective】 To compare the texture characters between the two yak milk hard cheese coagulated with rennet and acids respectively.【Method】 Yak milk was used for producing hard cheese coagulated with rennet and acids.The sensory evaluation,texture characters,physicochemical properties and bitter peptide molecular weight distribution were determined to reveal the differences between two cheese.【Result】 The yield of the rennet-coagulated cheese was higher than that of the acid-coagulated cheese,its texture characteristics were better than that of acid-coagulated cheese and the moisture content was lower than that of the acid-coagulated cheese during ripening.When matured 90 d,acid-coagulated cheese had uniform color,suitable frankincense and lactic acid taste,but the poor state of its organization,the overall sensory score was lower.Bitterness value of acid-coagulated cheese was lower than rennet-coagulated cheese during ripening.When matured 120 d,the molecular weight range of rennet-coagulated and acid-coagulated cheese bitter peptides was 428～3 908 u,and 1 127～9 375 u.Acid-coagulated cheese bitter peptides had a greater molecular weight range than that of rennet-coagulated.Rennet-coagulated cheese bitter peptides reached the maximum bitterness at 663～1 352 u,and the acid-coagulated cheese had the greatest bitterness at 2 249～3 564 u.【Conclusion】 The acid-coagulated cheese has looser structure and texture,however more uniform color,better odor and lower bitter.The rennet-coagulated cheese has higher yield,lower moisture content,better texture characteristics,however bitter more.
