Li Yiyan, Zhong Yuwang, Xing Fubing, Huang Aixiang, Wang Xuefeng
College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China.
College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China; Lijiang Vocational and Technical College, Lijiang 674100, Yunnan, China.
J Dairy Sci. 2024 Dec;107(12):10571-10583. doi: 10.3168/jds.2024-25451. Epub 2024 Sep 27.
This study aimed to evaluate the impact of using Moringa oleifera seed milk coagulant and calf rennet to produce buffalo milk fresh cheese. No significant difference was found between composition and functional characteristics. M. oleifera seed milk coagulant cheese exhibited smaller pore size, a more uniform conformation, and a denser network structure compared with calf rennet cheese. Moreover, hardness, adhesiveness, and chewiness of calf rennet cheese were significantly higher compared with M. oleifera seed milk coagulant cheese. The storage modulus of both cheeses was greater than the loss modulus, thus indicating viscoelastic behavior. Moreover, the elastic gel formed in M. oleifera seed milk coagulant cheese exhibited superior stability. In addition, the content of phosphoserine, glutamic acid, long-chain fatty acids, medium-chain fatty acids, SFA, MUFA, aldehydes, esters, and lactones was significantly higher in M. oleifera seed milk coagulant cheese compared with calf rennet cheese. In addition, a strong correlation was found between free amino acids, free fatty acids, and volatile flavor compounds. The findings of this study provide a theoretical foundation for the application of M. oleifera seed milk coagulant as a new plant milk coagulant resource in the dairy industry.
本研究旨在评估使用辣木籽乳凝乳酶和小牛凝乳酶生产水牛奶鲜奶酪的影响。在成分和功能特性方面未发现显著差异。与小牛凝乳酶奶酪相比，辣木籽乳凝乳酶奶酪的孔径更小，结构更均匀，网络结构更致密。此外，小牛凝乳酶奶酪的硬度、黏附性和咀嚼性显著高于辣木籽乳凝乳酶奶酪。两种奶酪的储能模量均大于损耗模量，表明具有粘弹性行为。此外，辣木籽乳凝乳酶奶酪中形成的弹性凝胶表现出优异的稳定性。此外，与小牛凝乳酶奶酪相比，辣木籽乳凝乳酶奶酪中磷酸丝氨酸、谷氨酸、长链脂肪酸、中链脂肪酸、饱和脂肪酸、单不饱和脂肪酸、醛类、酯类和内酯的含量显著更高。此外，游离氨基酸、游离脂肪酸和挥发性风味化合物之间存在很强的相关性。本研究结果为辣木籽乳凝乳酶作为一种新型植物乳凝乳酶资源在乳制品工业中的应用提供了理论基础。
