Raynal K, Remeuf F
Laboratoire de Génie et Microbiologie des Procédés Alimentaires, INRA, Institut National Agronomique Paris-Grignon, CBAI, Thiverval-Grignon, France.
J Dairy Res. 2000 May;67(2):199-207. doi: 10.1017/s0022029900004143.
The effects of cold storage at 4 degrees C for 12, 24 and 48 h on the physicochemical characteristics and renneting properties of ewes', goats' and cows' milks were compared. The most important changes were observed in cows' milk. Soluble calcium concentrations were not affected in ewes' milk but were increased by 10% in cows' milk and 7% in goats' milk. More casein was dissociated on cooling cows' (+300%) than goats' (+100%) milk, and there was no change in soluble casein in ewes' milk. The coagulation characteristics of cows' milk were more impaired by cold storage than goats' or ewes' milks. Coagulation times increased by approximately 30% and whey draining capacity decreased by 40% after cows' milk was cooled, but there were no changes with ewes' milk and only a slight decrease in coagulation time with goats' milk. We propose an interpretation of these results based on the physicochemical properties of each type of milk.
比较了4℃冷藏12、24和48小时对绵羊奶、山羊奶和牛奶的理化特性及凝乳特性的影响。牛奶中观察到的变化最为显著。绵羊奶中可溶性钙浓度未受影响，但牛奶中增加了10%，山羊奶中增加了7%。冷却后，牛奶中解离的酪蛋白比山羊奶（增加100%）更多（增加300%），绵羊奶中可溶性酪蛋白没有变化。与山羊奶或绵羊奶相比，冷藏对牛奶的凝固特性损害更大。牛奶冷却后，凝固时间增加了约30%，乳清排出能力下降了40%，但绵羊奶没有变化，山羊奶的凝固时间仅略有下降。我们根据每种奶的理化性质对这些结果提出了解释。
