Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), Box 5003, N-1433 Ås, Norway.
Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), Box 5003, N-1433 Ås, Norway; TINE SA R&D, 7 Kalbakken, 0901 Oslo, Norway.
J Dairy Sci. 2021 Jun;104(6):6598-6608. doi: 10.3168/jds.2020-19917. Epub 2021 Mar 25.
This study aimed to investigate the production of acid-coagulated fresh cheese by using slightly acid diafiltered (DF) microfiltered (MF) casein concentrates (8% protein). Three different acidifying agents were tested during DF: carbon dioxide, lactic acid, and citric acid. Fresh cheese was manufactured using acid-DF casein concentrates, or casein concentrates DF with just water, and compared with cheese manufactured using MF casein concentrates without DF. The fresh cheeses were characterized for composition, rheological, and sensorial properties. Acid-DF casein concentrates improved acidification kinetics during cheesemaking and reduced casein leakage to cheese whey, compared with cheese from regular MF casein concentrate. Among the rheological properties investigated in this study, the storage modulus of the fresh cheese was higher when DF of the casein concentrate was performed with nonacidified DF water or when DF water was acidified with citric acid. However, fresh cheese made from casein concentrate diafiltered with DF water acidified by citric acid was most liked in a sensory ranking test.
本研究旨在探讨使用微滤（MF）后的轻微酸化渗析（DF）的酪蛋白浓缩物（8%蛋白质）生产酸凝新鲜奶酪。在 DF 过程中测试了三种不同的酸化剂：二氧化碳、乳酸和柠檬酸。使用酸-DF 酪蛋白浓缩物或仅用 DF 水的 DF 酪蛋白浓缩物制造新鲜奶酪，并与不进行 DF 的 MF 酪蛋白浓缩物制造的奶酪进行比较。对新鲜奶酪的成分、流变和感官特性进行了表征。与常规 MF 酪蛋白浓缩物制成的奶酪相比，酸-DF 酪蛋白浓缩物在干酪制作过程中改善了酸化动力学，并减少了酪蛋白向乳清中的渗漏。在本研究中研究的流变特性中，当用非酸化的 DF 水进行 DF 或当用柠檬酸酸化 DF 水时，新鲜奶酪的储能模量较高。然而，在感官排序测试中，用柠檬酸酸化的 DF 水进行 DF 的酪蛋白浓缩物制成的新鲜奶酪最受欢迎。
