Hill A R
Department of Food Science, University of Guelph, Ontario, Canada.
Adv Exp Med Biol. 1995;367:43-58. doi: 10.1007/978-1-4615-1913-3_5.
Cheese making is the process of concentrating milk fat and protein by separation from water and soluble components. The objective of the cheese maker is to maximize yield efficiency by optimum utilization of each milk component while not compromising cheese quality. Cheese yielding potential of milk may be increased by selective breeding for specific protein genotypes, especially the BB variant of both kappa-casein and beta-lactoglobulin. Milk fat is included in cheese by occlusion into the protein coagulum. Participation of casein in both lactic and rennet coagulation is nearly complete so that casein losses to the whey occur mainly during cutting and the early stages of cooking. In lactic cheese, excepting cottage cheese, it is possible to eliminate losses of fines by centrifugal or membrane separation of curd. In heat-acid precipitated varieties protein recovery is increased by inclusion of whey proteins but fat recovery is very dependent on coagulation conditions. In ripened cheese obtaining the correct basic structure and composition is critical to texture and flavour development during curing.
奶酪制作是通过将乳脂肪和蛋白质与水及可溶性成分分离来进行浓缩的过程。奶酪制造商的目标是通过最佳利用每种乳成分来实现产量效率最大化，同时不影响奶酪质量。通过对特定蛋白质基因型进行选择性育种，尤其是κ-酪蛋白和β-乳球蛋白的BB变体，可提高牛奶的产奶酪潜力。乳脂肪通过包埋在蛋白质凝块中而被包含在奶酪中。酪蛋白在乳酸和凝乳酶凝固过程中的参与几乎是完全的，因此酪蛋白向乳清中的损失主要发生在切割和烹饪的早期阶段。在乳酸奶酪中，除了农家干酪外，通过对凝乳进行离心或膜分离可以消除细颗粒的损失。在热酸沉淀品种中，通过加入乳清蛋白可提高蛋白质回收率，但脂肪回收率非常依赖于凝固条件。在成熟奶酪中，获得正确的基本结构和组成对于成熟过程中的质地和风味发展至关重要。
