原料乳体细胞数对乳酪品质影响的研究进展

Research Progress on the Effect of Somatic Cell Number of Raw Milk on Cheese Quality

体细胞数是评估原料乳质量的重要指标,不同国家对原料乳体细胞数的限量值建立了不同的标准。乳酪的品质主要与其加工过程中所用原料乳的质量相关,因此,原料乳体细胞数可能是反映乳酪品质的重要因素。从乳酪的成分、凝乳、产量、感官特性和生物胺等方面综述不同体细胞数牛乳、绵羊乳和山羊乳对乳酪品质的影响,发现原料乳体细胞数对乳酪品质影响的结论尚不统一,高体细胞数原料乳可能会影响乳酪的成分、凝乳、产量和成熟等特性。此外,高体细胞数原料乳可能会加强所制备乳酪的蛋白质和脂肪水解活性,从而增加乳酪生物胺种类以及产生异味,而且不同种类原料乳制备的乳酪受体细胞数的影响不同。

Somatic cell count(SCC) is an important indicator for evaluating the quality of raw milk.Different standards have been established for upper permissible or acceptable limits of SCC by different countries.The quality of cheese is mainly associated with the quality of the raw milk used in its manufacture,and thus,the raw milk somatic cells count may have an important function as a quality indicator.This review summarises the effects of milk,sheep milk and goat milk with different SCC on composition,coagulation,yield,sensory properties and formation of biogenic amines in cheeses.It is found that the conclusions on the influence of raw milk somatic cell count on cheese quality are not uniform.The raw milk with high somatic cell count may affect the composition,coagulation,yield and maturity of cheese.In addition,the raw milk high somatic cell count with may enhance the protein and fat hydrolysis activity of the cheese,thereby increase the kinds of biogenic amines and off-flavours,and cheeses produced with different species milk are affected differently by the somatic cell count.