了解牛奶成分和挤奶季节对奶酪品质特性的影响。

Dr. S.S. Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh, India.

Department of Chemistry, Panjab University, Chandigarh, India.

J Texture Stud. 2021 Feb;52(1):45-56. doi: 10.1111/jtxs.12558. Epub 2020 Oct 11.

The quality characteristics of chhana varied due to the milk composition (cow-, buffalo-, and mixed- milk) which in turn was affected by the milking season (summer and winter). Upon heating and acidification of milk samples water holding phenomena and denatured protein association within and with other components lead to variation in both macroscale properties (color, texture, and rheology) and molecular bonding patterns (FTIR character). Yield, lightness (L* value), textural firmness, and elastic modulus of chhana increased with increasing proportion of buffalo milk in mixed milk due to higher total solids and less moisture content in both the seasons. Total protein, fat, water, and interaction between them and extent of hydrogen bonding significantly affected the rheological and textural properties of chhana samples.

由于奶成分（奶牛、水牛和混合奶）的不同，奶酪的质量特性也有所不同，而奶成分又受到挤奶季节（夏季和冬季）的影响。在加热和酸化奶样时，水保持现象和变性蛋白质与内部和其他成分的结合会导致宏观性质（颜色、质地和流变学）和分子键合模式（FTIR 特征）的变化。由于两个季节的总固体含量较高且水分含量较少，因此混合奶中水牛奶比例的增加会导致奶酪的产量、亮度（L* 值）、质地硬度和弹性模量增加。总蛋白、脂肪、水以及它们之间的相互作用和氢键的程度对奶酪样品的流变学和质地特性有显著影响。