使用开菲尔和酪乳生产创新型夸克奶酪。
Use of kefir and buttermilk to produce an innovative quark cheese.
作者信息
Ozturkoglu-Budak Sebnem, Akal H Ceren, Türkmen Nazlı
机构信息
Department of Dairy Technology, Faculty of Agriculture, Ankara University, 06110 Ankara, Turkey.
出版信息
J Food Sci Technol. 2021 Jan;58(1):74-84. doi: 10.1007/s13197-020-04516-0. Epub 2020 May 17.
Abstract
Quark cheese is a fermented soft fresh cheese categorised under acid-rennet coagulated cheeses. In this study, alternative raw materials such as kefir and yayik buttermilk were used to produce Quark cheese in comparison with the cheese produced by the acidification of skim milk with mesophilic lactic culture. Samples were kept individually under 35 °C and 100 °C for coagulum formation. Obtained cheeses, were evaluated in terms of some physicochemical, microbiological and sensorial properties in addition to the volatile and peptide profiles. Quark produced from kefir and buttermilk was determined to have preferred properties directly affect the cheese characteristics.
摘要
夸克奶酪是一种发酵软质新鲜奶酪，属于酸凝乳酶凝固奶酪。在本研究中，与用嗜温乳酸菌培养物酸化脱脂牛奶生产的奶酪相比，使用了开菲尔和酸奶酪乳等替代原料来生产夸克奶酪。样品分别在35℃和100℃下保存以形成凝乳。除了挥发性成分和肽谱外，还对所得奶酪的一些物理化学、微生物和感官特性进行了评估。由开菲尔和酪乳生产的夸克奶酪被确定具有直接影响奶酪特性的优良特性。
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