乳清在奶酪制作中的应用

Application of Whey in Cheese Production

通过单因素对比试验结合Box-Behnken设计和响应面法研究乳清添加量、谷氨酰胺转氨酶(TG)添加量和TG作用时间对奶酪得率的影响,建立相应的回归模型。确定乳清的最适添加方式为不对其进行杀菌且在凝乳前加入到原料乳中,在乳清添加量30%、TG添加量1.4048g/100mL、TG作用时间89.955min的条件下,乳清奶酪得率的理论预测最大值为14.8463%,在此最佳条件下奶酪的实际平均得率为13.875%,与理论预测值差异不显著(P>0.05)。乳清奶酪在成熟初期,其质构特性、蛋白水解程度和色泽与对照奶酪有差异,到成熟50d时,除弹性和咀嚼性差异显著(P<0.05)外,其余指标差异均不显著(P>0.05)。

One-factor-at-a-time design coupled with response surface methodology based on Box-Behnken experimental design was applied to explore the effects of different amounts of whey and glutamine transaminase（TG） added to raw milk and enzymatic reaction time on cheese yield.A corresponding mathematic model was established.In the production process of cheese,whey and TG were concurrently added at levels of 30% and 1.4048 g/100 mL,respectively and allowed to react for 89.955 min before milk clotting.Under these conditions,the maximum theoretical cheese yield was 14.8463%,which did not significantly differ from the actual average value,13.875%（P〉 0.05）.A difference in texture characteristics,protein hydrolysis and color was observed during the early stages of ripening compared to control samples.After 50 days of ripening,all other tested indexes showed no significant difference（P〉0.05） except springiness and chewingness,both of which had significant difference（P〈0.05）.