白牦牛乳软质干酪的加工及其质构特性的研究

Study on process of soft cheese made from yak’s milk and its texture properties

以甘肃天祝牧区白牦牛乳为原料制作软质干酪。优化了加工白牦牛乳软质干酪的工艺参数,并测定其保藏期前后的理化指标和质构。结果表明,牦牛乳软质干酪在发酵剂添加量2g/100mL,凝乳温度35℃,凝乳pH5.9,CaCl2添加量0.01g/100mL时,品质最佳,出品率为22.5g/100g;保藏30d后的软质干酪与新鲜干酪相比,其非脂物质水分含量(P<0.01)、干物质脂肪含量(P<0.01)、胶着性(P<0.05)、硬度(P<0.01)和咀嚼性(P<0.01)均有显著变化。

Soft cheese was made from white yak milk in Tianzhu pasturing area, and its processing technology was optimized.Moreover, the chemical characters and texture properties of soft cheese were analyzed. The results showed that when white yak milk added with 2g/100mL starter and 0.01 g/100mL CaCl2, its clotted temperature and pH were 35℃ and 5.9 respectively,the soft cheese had the best quality and its production rate was 22.5g/100g. Compared with fresh soft cheese,the water content of defatted soft cheese and the fat content of dry soft cheese after 30d storage were significantly different（ P 〈0.01 ） ,and the texture properties of 30d storage soft cheese were different in tackiness（P 〈0.05） ,hardness（P 〈0.01 ） and chewing（P 〈0.01 ）.