原料乳体细胞数不同对契达干酪产出量、质构及感官的影响

Influence of somatic cell count in raw milk on yield,texture and organoleptic properties of Cheddar cheese

用体细胞数(SCC)分别是5.6×104,48.8×104,476.1×104 mL-1的原料乳制作契达干酪,得到LSCC,MSCC,HSCC组干酪。从干酪真正产出量来看:LSCC组>MSCC组>HSCC组(P<0.05)。在干酪成熟过程中,质构与SCC在P<0.01的水平下负相关,其中硬度、剪切力相关系数分别为0.5482和1.3977。感官评定结果表明,HSCC组干酪有酸味,且组织状态软而粘。同时对干酪成熟过程中的水溶性氮和脂解进行了测定,其结果是:WSN/TN与SCC在P<0.01水平下线性相关,相关系数为0.4261;HSCC组干酪的FFA在P<0.05的水平下显著高于LSCC和MSCC组干酪,且FFA与SCC在P<0.0001的水平下正相关。

The milk used for making cheddar cheese was divided in three trials. Each trial had different SCC in milk （LSCC.56,000, MSCC. 48,800, HSCC.476,1000）. The relationship between increasing milk SCC and decreasing actual cheese yield is linear, and there is significant difference among three cheeses （P〈0.05）. Hardness and shearing force negatively correlated to SCC （P〈0.01）during ripening, r is 0.5482 and 1.3977. Organoleptic assessment grade shows there is sour flavor in the HSCC cheeses and it＇s texture is softer and viscid. During ripening, proteolysis, lipolysis, all three cheeses were analyzed. The result shows the relationship between WSN to total nitrogen and SCC （P〈0.01） is linear, r is 0.4261, the content of free fatty acids of cheese of HSCC was significant higher than that of cheese of MSCC and LSCC （P〈0.05）, and the content of free fatty acids of cheese positively correlated to SCC（P〈0.0001）.