Zamora A, Ferragut V, Jaramillo P D, Guamis B, Trujillo A J
Centre Especial de Recerca Planta Tecnologia dels Aliments (CERPTA), Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain.
J Dairy Sci. 2007 Jan;90(1):13-23. doi: 10.3168/jds.S0022-0302(07)72604-8.
The effects of single- or 2-stage ultra-high pressure homogenization (UHPH; 100 to 330 MPa) at an inlet temperature of 30 degrees C on the cheese-making properties of bovine milk were investigated. Effects were compared with those from raw, heat-pasteurized (72 degrees C for 15 s), and conventional homogenized-pasteurized (15 + 3 MPa, 72 degrees C for 15 s) treatments. Rennet coagulation time, rate of curd firming, curd firmness, wet yield, and moisture content of curds were assessed. Results of particle size and distribution of milk, whey composition, and gel microstructure observed by confocal laser scanning microscopy were analyzed to understand the effect of UHPH. Single-stage UHPH at 200 and 300 MPa enhanced rennet coagulation properties. However, these properties were negatively affected by the use of the UHPH secondary stage. Increasing the pressure led to higher yields and moisture content of curds. The improvement in the cheese-making properties of milk by UHPH could be explained by changes to the protein-fat structures due to the combined effect of heat and homogenization.
研究了在入口温度为30℃时，单级或两级超高压均质化（UHPH；100至330MPa）对牛乳奶酪制作特性的影响。将这些影响与生乳、热巴氏杀菌（72℃，15秒）和传统均质化巴氏杀菌（15 + 3MPa，72℃，15秒）处理的影响进行了比较。评估了凝乳酶凝固时间、凝乳凝固速率、凝乳硬度、湿产量和凝乳的水分含量。分析了通过共聚焦激光扫描显微镜观察到的牛奶颗粒大小和分布、乳清成分以及凝胶微观结构的结果，以了解超高压均质化的影响。200和300MPa的单级超高压均质化增强了凝乳酶凝固特性。然而，这些特性受到超高压均质化第二阶段使用的负面影响。压力增加导致凝乳的产量和水分含量更高。超高压均质化对牛奶奶酪制作特性的改善可以通过热和均质化的综合作用导致的蛋白质-脂肪结构变化来解释。
