添加超滤牛乳的拉斯干酪特性

Characteristics of Ras Cheese Made from Cow's Milk Supplemented with Ultrafiltered Milk Retentate

拉斯干酪添加有超滤牛乳制得,该牛乳中乳固形物质量分数分别为对照样(纯牛乳)的1.4、1.6和2.0倍,成熟3个月.拉斯干酪显示了比对照样更高的干酪得率,其水分、脂肪质量分数和pH值与对照样的相似,在成熟期均呈下降趋势,但氮质量分数等均呈上升趋势,且以牛乳中乳固形物质量分数提高到对照样的1.6倍时最高.结果表明,乳固形物质量分数为对照样1.6倍时牛乳制得的拉斯干酪其感官特性最佳.

Ras cheese was made from cow's milk supplemented with UF retentate to increase its solid content to 1.4, 1.6 and 2.0 folds of the control one(control cheese was made from cow's milk). Cheeses were stored for 3 months. Supplemented milk cheese showed a higher yield (per kg total milk solid) compared with that of the control. However, the moisture, fat, and pH of the supplemented milk cheese were similar as those of the control, and they gradually decrease during ripening. It also showed that nitrogen content, etc. in the supplemented milk cheese are higher than those of the control. Supplemented milk cheese up to 1.6 fold showed acceptable organoleptic properties and is superior to the control one.