Yang Yan, Yu Mengyi, Xing Fubing, Zhang Lu, Dong Wenming, 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.
J Dairy Sci. 2025 Aug;108(8):7979-7995. doi: 10.3168/jds.2025-26666. Epub 2025 Jun 11.
The aim of this study was to evaluate the impact of Moringa oleifera seed milk coagulant on quality characteristics of fresh buffalo milk cheese during processing and storage. Sensory properties, pH, and total microbial counts of prepared cheeses remained within the normal quality range over the 21-d storage period. The residual coagulant activity during cheese processing was significantly higher compared with that during storage on d 1, 3, 5, 9, 11, and 13. Cheese hardness significantly increased from d 1 to 7 of storage. Additionally, the rheological properties of storage modulus (G') and loss modulus (G⊺) were lower during processing than during storage. Moreover, a higher degree of proteolysis was observed in cheeses with increased residual coagulant activity during the early stages of storage, as demonstrated by the results of soluble nitrogen content at pH 4.6, total free amino acid content, and SDS-PAGE. Additionally, the peptide fraction from buffalo milk cheese with a molecular weight <10 kDa during early storage (d 1 to 5) exhibited higher antioxidant, bacteriostatic, and angiotensin-converting enzyme inhibitory activities. These findings provide valuable insights into the potential application of M. oleifera seed milk coagulant in buffalo milk cheese production.
本研究的目的是评估辣木籽乳凝乳剂对新鲜水牛奶酪加工和储存期间品质特性的影响。在21天的储存期内，制备奶酪的感官特性、pH值和总微生物计数均保持在正常质量范围内。与储存第1、3、5、9、11和13天相比，奶酪加工过程中的残留凝乳活性显著更高。储存第1天至第7天，奶酪硬度显著增加。此外，储存模量（G'）和损耗模量（G⊺）的流变学特性在加工过程中低于储存过程。此外，如pH 4.6时的可溶性氮含量、总游离氨基酸含量和SDS-PAGE结果所示，在储存早期，残留凝乳活性增加的奶酪中观察到更高程度的蛋白水解。此外，储存早期（第1天至第5天）分子量<10 kDa的水牛奶酪肽组分表现出更高的抗氧化、抑菌和血管紧张素转换酶抑制活性。这些发现为辣木籽乳凝乳剂在水牛奶酪生产中的潜在应用提供了有价值的见解。
