冷冻羊奶对新鲜丝状意大利面奶酪的融化性、质地、融化及脂肪结晶特性的影响
The Effect of Freezing Sheep's Milk on the Meltability, Texture, Melting and Fat Crystallization Profiles of Fresh Pasta Filata Cheese.
作者信息
Biegalski Jakub, Cais-Sokolińska Dorota, Tomaszewska-Gras Jolanta, Baranowska Hanna M
机构信息
Department of Dairy Products Quality, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
Department of Food Safety and Quality Management, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
出版信息
Animals (Basel). 2021 Sep 19;11(9):2740. doi: 10.3390/ani11092740.
Sheep's milk is produced in smallholdings, which hinders the continuity of production. Therefore, freezing during periods of high production can be a solution. Herein, we examined the effect of freezing on sheep's milk and a mixture of sheep and cow's milk (70:30, ) on the quality of fresh pasta filata cheeses produced from the milk. Frozen/thawed sheep's milk contributes little to the development of innovative and reformulated cheeses. This was due to 24% higher hardness and greater extensibility and cutting force, as well as lower stretching and elasticity. Although their flowability increased (Oiling-off from 3 to 12%), the meltability (tube test, and Schreiber test) decreased. Additionally, the use of frozen milk caused consumer dissatisfaction. The consumer penalty analysis of the just-about-right showed that freezing of the milk caused the loss of the refreshing, elasticity and shininess of pasta filata cheeses.
羊奶产自小型农场，这阻碍了生产的连续性。因此，在产量高的时期进行冷冻可能是一种解决办法。在此，我们研究了冷冻对羊奶以及羊奶与牛奶混合奶（70:30）制成的新鲜丝状干酪质量的影响。冷冻/解冻后的羊奶对创新型和改良型奶酪的发展贡献不大。这是因为其硬度高24%，延展性和切割力更大，拉伸性和弹性较低。尽管其流动性有所增加（出油率从3%提高到12%），但可熔性（试管试验和施赖伯试验）却降低了。此外，使用冷冻牛奶会导致消费者不满。对恰到好处的消费者惩罚分析表明，牛奶冷冻导致丝状干酪失去了清爽感、弹性和光泽。
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