Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland T12 YN60.
School of Food and Nutritional Sciences, University College Cork, Cork, Ireland T12 YN60.
J Dairy Sci. 2018 Jul;101(7):5724-5737. doi: 10.3168/jds.2017-14178. Epub 2018 Apr 5.
This study investigated the effect of centrifugation (9,000 × g, 50°C, flow rate = 1,000 L/h), as well as the incorporation of high-heat-treated (HHT) centrifugate into cheese milk on the composition, texture, and ripening characteristics of Maasdam cheese. Neither centrifugation nor incorporation of HHT centrifugate into cheese milk had a pronounced effect on the compositional parameters of any experimental cheeses, except for moisture and moisture in nonfat substance (MNFS) levels. Incorporation of HHT centrifugate at a rate of 6 to 10% of the total milk weight into centrifuged milk increased the level of denatured whey protein in the cheese milk and also increased the level of MNFS in the resultant cheese compared with cheeses made from centrifuged milk and control cheeses; moreover, cheese made from centrifuged milk had ∼3% higher moisture content on average than control cheeses. Centrifugation of cheese milk reduced the somatic cell count by ∼95% relative to the somatic cell count in raw milk. Neither centrifugation nor incorporation of HHT centrifugate into cheese milk had a significant effect on age-related changes in pH, lactate content, and levels of primary and secondary proteolysis. However, the value for hardness was significantly lower for cheeses made from milk containing HHT centrifugate than for other experimental cheese types. Overall, centrifugation appeared to have little effect on composition, texture, and ripening characteristics of Maasdam cheese. However, care should be taken when incorporating HHT centrifugate into cheese milk, because such practices can influence the level of moisture, MNFS, and texture (particularly hardness) of resultant cheeses. Such differences may have the potential to influence subsequent eye development characteristic, although no definitive trends were observed in the present study and further research on this is recommended.
本研究考察了离心（9000×g，50°C，流速=1000 L/h）以及将高温热处理（HHT）离心物加入到奶酪乳中的作用对 Maasdam 奶酪组成、质地和成熟特性的影响。离心和将 HHT 离心物加入到奶酪乳中均未对任何实验奶酪的组成参数产生明显影响，除了水分和非脂乳固体（MNFS）水平。将 HHT 离心物以占总奶量的 6%至 10%的比例加入到离心乳中，增加了奶酪乳中变性乳清蛋白的水平，并使所得奶酪中的 MNFS 水平升高；与离心奶制成的奶酪和对照奶酪相比；此外，离心奶制成的奶酪的平均水分含量比对照奶酪高约 3%。与原料乳中的体细胞计数相比，奶酪乳的体细胞计数经离心处理后降低了约 95%。离心和将 HHT 离心物加入到奶酪乳中均未对与年龄相关的 pH 值、乳酸含量以及一级和二级蛋白水解水平的变化产生显著影响。然而，含有 HHT 离心物的牛奶制成的奶酪的硬度值明显低于其他实验奶酪类型。总体而言，离心对 Maasdam 奶酪的组成、质地和成熟特性的影响不大。然而，在将 HHT 离心物加入到奶酪乳中时应谨慎，因为此类做法会影响所得奶酪的水分、MNFS 和质地（尤其是硬度）水平。这些差异可能会影响后续眼睛发育的特征，尽管在本研究中没有观察到明确的趋势，建议对此进行进一步研究。
