Department of Dairy Technology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Cwiklinskiej 2D, 35-601 Rzeszow, Poland.
Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszow, Poland.
Molecules. 2022 Aug 27;27(17):5523. doi: 10.3390/molecules27175523.
The stability of milk proteins is affected by changes in the pH value of milk, the heating temperature, and the addition of calcium compounds or chelating agents, which can cause alterations in calcium distribution. The purpose of this study was to determine the potential of the use of calcium citrate to manufacture fresh acid rennet cheese from high-temperature-pasteurized goat's milk (90 °C, 15 s) from the spring and autumn season and the effect of the calcium dose used on the physicochemical and organoleptic properties of the cheese. Autumn milk was found to be a richer source of total solids, confirming the effect of the production season on milk quality. The applied doses of calcium did not cause the denaturation of goat milk proteins and allowed pasteurization to take place at 90 °C for 15 s. The addition of calcium citrate resulted in a significant increase in the pH value of milk and cheese compared to the control sample. Adding 15 and 20 mg of Ca 100 g to milk as citrate had the most beneficial effect on increasing protein retention in cheese in both seasons, showing a rise from 1.33% to 2.40%. The production season significantly influenced the cheese yield. The control goat cheese from the autumn season showed a 6.85% higher yield compared to the spring cheese. An increase in cheese yield was also observed as the calcium dose of milk increased. The content of micro- and microelements in cheese was affected by the production season. The addition of calcium citrate to milk resulted in a significant increase in the calcium content of cheese-from 120.83 to 147.45 mg 100 g in the spring season and from 130.66 to 151.21 mg 100 g in the autumn season. Increasing the dose of calcium increased the hardness of cheese samples by 1.37 N in the spring and 0.90 N in the autumn. The organoleptic evaluation showed that adding calcium to milk did not significantly affect the organoleptic characteristics of goat cheese.
牛奶蛋白的稳定性受到牛奶 pH 值变化、加热温度以及钙化合物或螯合剂添加的影响，这些因素可能导致钙分布发生改变。本研究旨在确定使用柠檬酸钙制造高温巴氏杀菌羊奶（90°C，15 s）新鲜酸凝乳奶酪的潜力，该羊奶来自春季和秋季，以及使用的钙剂量对奶酪的理化和感官特性的影响。秋季牛奶的总固形物含量更为丰富，证实了生产季节对牛奶质量的影响。所应用的钙剂量不会使羊奶蛋白变性，并允许在 90°C 下进行 15 s 的巴氏杀菌。与对照样品相比，柠檬酸钙的添加显著增加了牛奶和奶酪的 pH 值。在两个季节中，向牛奶中添加 15 和 20 mg Ca 100 g 的柠檬酸钙对提高奶酪中蛋白质保留率最有利，从 1.33%增加到 2.40%。生产季节对奶酪产量有显著影响。秋季对照羊奶的产量比春季奶酪高 6.85%。随着牛奶钙剂量的增加，奶酪产量也有所增加。奶酪中的微量元素和痕量元素含量受生产季节的影响。向牛奶中添加柠檬酸钙导致奶酪中钙含量显著增加-从春季的 120.83 增加到 147.45 mg 100 g，从秋季的 130.66 增加到 151.21 mg 100 g。增加钙剂量使春季奶酪样品的硬度增加了 1.37 N，秋季增加了 0.90 N。感官评价表明，向牛奶中添加钙不会显著影响山羊奶酪的感官特性。
