Warncke Malou, Keienburg Sonja, Kulozik Ulrich
Chair of Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University of Munich, Weihenstephaner Berg 1, 85354 Freising, Germany.
Foods. 2021 Jul 11;10(7):1606. doi: 10.3390/foods10071606.
The idea was to develop powders for fresh/hard cheese or quark production comprising milk proteins in optimal composition and functional properties for manufacturing each of those cheese types. The aim was to avoid whey protein drainage by their prior removal or by their heat-induced structural integration in the curd. The pre-renneted powders already contain additives such as starter cultures and calcium chloride to instantaneously form homogeneous curds upon reconstitution. The impact of the casein/whey protein ratio (86:14 by ultrafiltration and 98:2 by microfiltration) and upfront heat treatment (80 °C/30 min) on the gelling behavior of reconstituted rennet gels and on the survival rate of integrated ssp. F19 was investigated. The assessment criteria for the rennet gelation were curd firming rate, gel strength, and whey drainage. Furthermore, the amount of integrated whey proteins and the resulting cheese yield were evaluated. It could be shown that heating had a positive effect on the viable cell count of the bacteria after spray drying and on the gelation behavior of the reconstituted ultrafiltration concentrates. The curd firming rate and the gel strength could be increased to higher values than the reconstituted microfiltration concentrate at 25% total solids.
其目的是开发用于新鲜/硬质奶酪或夸克奶酪生产的粉末，这些粉末包含具有最佳组成和功能特性的乳蛋白，以用于制造每种奶酪类型。目的是通过预先去除乳清蛋白或通过其热诱导的在凝乳中的结构整合来避免乳清蛋白流失。预凝乳酶粉末已经含有诸如发酵剂培养物和氯化钙之类的添加剂，以便在重构后立即形成均匀的凝乳。研究了酪蛋白/乳清蛋白比例（超滤为86:14，微滤为98:2）和前期热处理（80℃/30分钟）对重构凝乳酶凝胶的凝胶化行为以及整合的嗜热栖热放线菌ssp. F19存活率的影响。凝乳酶凝胶化的评估标准为凝乳硬化速率、凝胶强度和乳清排出量。此外，还评估了整合的乳清蛋白量和由此产生的奶酪产量。结果表明，加热对喷雾干燥后细菌的活菌数以及重构超滤浓缩物的凝胶化行为具有积极影响。在总固形物含量为25%时，凝乳硬化速率和凝胶强度可提高到比重构微滤浓缩物更高的值。
