...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of dairy research >Influence of manufacturing procedure on the compositional and sensory properties of n-3 fatty acid-enriched pecorino cheese
【24h】

Influence of manufacturing procedure on the compositional and sensory properties of n-3 fatty acid-enriched pecorino cheese

机译：生产工艺对富含n-3脂肪酸的佩克立诺干酪组成和感官特性的影响

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Pecorino cheeses were produced using two different manufacturing procedures (either from raw milk or from milk previously subject to a thermisation at 65 ℃ for 10s with the addition of starter culture) using the milk obtained from three groups of ewes fed three different concentrates: (1) control, (2) control enriched with 100g/kg of extruded linseed, and (3) control enriched with 200g/kg of extruded linseed. All concentrates were administered with alfalfa hay ad libitum. The extruded linseed-enriched diets increased the concentration of n-3 fatty acids, conjugated linoleic acid, and monounsaturated and polyunsaturated acids in raw milk and thermised milk cheese and decreased the concentration of saturated fatty acids. Changes in the manufacturing procedure did not influence the fatty acid composition of the cheeses but markedly influenced their sensory properties. In particular, heat-treating the milk and adding a starter reduced the differences in cheese odour, flavour and toughness induced by the diet when raw milk was used. Cheeses made with thermised milk and the addition of starter culture were more uniform and obtained a higher score in the preference test compared with the corresponding raw milk cheeses. An appropriate manufacturing process, therefore, can be a possible strategy to obtain cheeses with improved health-promoting properties and an unaltered acceptance level by consumers.
机译：佩科里诺奶酪的生产采用两种不同的生产程序（从原料乳或先前在65℃下经过加发酵剂培养的牛奶经过10s的热化处理），使用从三组母羊中饲喂三种不同浓缩物的牛奶获得：（1 ）对照，（2）富含100g / kg挤压亚麻籽的对照，和（3）富含200g / kg挤压亚麻籽的对照。所有浓缩物均随意施用苜蓿干草。挤出的富含亚麻籽的日粮增加了生奶和热奶奶酪中n-3脂肪酸，共轭亚油酸以及单不饱和和多不饱和酸的浓度，并降低了饱和脂肪酸的浓度。生产工艺的变化不会影响奶酪的脂肪酸组成，但会显着影响其感官特性。特别是，对牛奶进行热处理并添加发酵剂可减少使用生乳时饮食引起的奶酪气味，风味和韧性方面的差异。与相应的生乳奶酪相比，用热奶和添加的发酵剂制成的奶酪更加均匀，并且在偏好测试中获得了更高的分数。因此，适当的生产工艺可能是获得具有促进健康特性和消费者接受程度不变的奶酪的可能策略。

著录项

  • 来源
    《Journal of dairy research》 |2014年第4期|455-461|共7页
  • 作者

    Raffaella Branciari; Laura Mughetti; David Ranucci; Dino Miraglia; Andrea Valiani; Gabriele Acuti; Roberto Selvaggini; Massimo Trabalza-Marinucci;

  • 作者单位

    Dipartimento di Medicina Veterinaria, Universita degli Studi di Perugia, S. Costanzo 4, 06126, Perugia, Italy;

    Dipartimento di Medicina Veterinaria, Universita degli Studi di Perugia, S. Costanzo 4, 06126, Perugia, Italy;

    Dipartimento di Medicina Veterinaria, Universita degli Studi di Perugia, S. Costanzo 4, 06126, Perugia, Italy;

    Dipartimento di Medicina Veterinaria, Universita degli Studi di Perugia, S. Costanzo 4, 06126, Perugia, Italy;

    Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche, G. Salvemini 1, 06126, Perugia, Italy;

    Dipartimento di Medicina Veterinaria, Universita degli Studi di Perugia, S. Costanzo 4, 06126, Perugia, Italy;

    Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Universita degli Studi di Perugia, Borgo (ⅩⅩ) Giugno 74, 06121, Perugia, Italy;

    Dipartimento di Medicina Veterinaria, Universita degli Studi di Perugia, S. Costanzo 4, 06126, Perugia, Italy;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Extruded linseed; cheesemaking; Pecorino cheese; fatty acids; sensory properties;

    机译：亚麻籽奶酪制作;佩克立诺奶酪;脂肪酸;感官特性;

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号