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首页> 美国卫生研究院文献>Food Science of Animal Resources >Physicochemical and Microbiological Properties of Yogurt-cheese Manufactured with Ultrafiltrated Cows Milk and Soy Milk Blends
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Physicochemical and Microbiological Properties of Yogurt-cheese Manufactured with Ultrafiltrated Cows Milk and Soy Milk Blends

机译：超滤牛乳和豆浆混合物制备的酸奶奶酪的理化和微生物学特性

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The objective of this study was to develop yogurt-cheese using cow’s milk, ultrafiltrated cow’s milk, and soy milk. The addition of soy milk and ultrafiltrated milk increased the amount of protein in the yogurt-cheese. Yogurt-cheeses were made using cheese base using 10% and 20% soy milk with raw and ultrafiltrated cow’s milk, and stored at 4℃ during 2 wk. The yield of yogurt-cheeses made with added soy milk was decreased and the cutting point was delayed compared to yogurt-cheese made without soy milk. Yogurt-cheese made using ultrafiltrated cow’s milk showed the highest yield. However, yogurt-cheese made with added soy milk had higher protein content and titratable acidity than yogurt-cheese made using raw and ultrafiltrated cow’s milk. Fat and lactose contents in the yogurt-cheese made with added soy milk were lower. Yogurt-cheeses made with added soy milk contained several soy protein bands corresponding to the sizes of α2-, β-, and κ-casein band. Yogurt-cheese made with added soy milk had similar elasticity to yogurt-cheese made without soy milk but had lower cohesiveness. There was no significant difference in the number of lactic acid bacteria in the different cheeses, as all had over 8.0 Log CFU/g. Considering these data and the fact that proteins and fats of vegetable origin with high biological value were observed as well as unsaturated fats, yogurt-cheese made with added soy milk can be considered to be a functional food.
机译：这项研究的目的是使用牛奶，超滤牛奶和豆浆开发酸奶奶酪。豆浆和超滤乳的添加增加了酸奶奶酪中蛋白质的含量。酸奶奶酪是使用10％和20％豆浆以及原乳和超滤牛奶制成的奶酪基制成的，并在2周内于4℃储存。与不添加豆浆的酸奶奶酪相比，添加豆浆的酸奶奶酪的产量降低，切割点延迟。使用超滤牛乳制成的酸奶奶酪产量最高。但是，添加豆浆制成的酸奶奶酪比使用原浆和超滤牛奶制成的酸奶奶酪具有更高的蛋白质含量和可滴定的酸度。添加豆浆制成的酸奶奶酪中的脂肪和乳糖含量较低。添加豆浆制成的酸奶奶酪含有多个大豆蛋白带，分别对应于α2-，β-和κ-酪蛋白带的大小。添加豆浆制成的酸奶奶酪与不添加豆浆制成的酸奶奶酪具有相似的弹性，但内聚性较低。不同奶酪中的乳酸菌数量没有显着差异，因为所有奶酪的乳酸菌含量均超过8.0 Log CFU / g。考虑到这些数据以及观察到具有高生物学价值的植物来源的蛋白质和脂肪以及不饱和脂肪的事实，添加豆浆制成的酸奶奶酪可以被认为是功能性食品。

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