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首页> 外文期刊>Journal of dairy research >Proteolysis, lipolysis, volatile compounds and sensory characteristics of Hispanico cheeses made using frozen curd from raw and pasteurized ewe milk
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Proteolysis, lipolysis, volatile compounds and sensory characteristics of Hispanico cheeses made using frozen curd from raw and pasteurized ewe milk

机译：用生和巴氏消毒母羊奶的冷冻凝乳制成的西班牙奶酪的蛋白水解，脂解，挥发性化合物和感官特性

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摘要

Hispanico cheese, manufactured from a mixture of cow and ewe milk, is representative of cheese varieties made using milk from more than one animal species in Mediterranean countries. The shortage of ewe milk production in autumn hinders the uniformity of Hispanico cheese composition throughout the year. To surmount this inconvenience of ewe milk seasonality, curds made in spring from raw and pasteurized ewe milk were stored frozen and used four months later for the manufacture of Hispanico cheese. Experimental cheeses were made by mixing fresh curd from pasteurized cow milk with thawed curd from raw or pasteurized ewe milk, and control cheese from a mixture of pasteurized cow and ewe milk in the same proportion. Characteristics of experimental and control cheeses throughout a 60.d ripening period were investigated. On the one hand, the experimental cheese containing frozen curd from raw ewe milk showed the highest counts of staphylococci, Gram-negative bacteria and coliforms, the highest levels of aminopeptidase and esterase activity, and the highest concentrations of free amino acids, free fatty acids, alcohols and esters. On the other, the experimental cheese containing frozen curd from pasteurized ewe milk had concentrations of free amino acids, free fatty acids and volatile compounds similar to those of control cheese, with the only exception being a higher level of ketones. Flavour intensity reached the highest scores in the experimental cheese containing frozen curd from raw ewe milk, followed by the experimental cheese containing frozen curd from pasteurized ewe milk. Flavour quality scores of both experimental cheeses were similar, and lower than those of control cheese.
机译：用牛和母羊奶的混合物制成的西班牙奶酪代表了使用来自地中海国家的一种以上动物的牛奶制成的奶酪品种。秋季母羊乳汁的短缺阻碍了西班牙奶酪全年的均匀性。为了避免这种母乳季节性的不便，春季将用生和巴氏杀菌母乳制得的凝乳冷冻保存，并在四个月后用于制造西班牙奶酪。实验奶酪是通过将巴氏灭菌牛乳中的新鲜凝乳与生或巴氏灭菌母羊乳中的解冻凝乳混合，然后将巴氏灭菌牛乳和母羊乳中的比例相同的对照干酪混合而成。研究了整个成熟期60天的实验和对照奶酪的特性。一方面，含有来自母羊乳的冷冻凝乳的实验奶酪显示出最高的葡萄球菌，革兰氏阴性细菌和大肠菌数量，最高的氨肽酶和酯酶活性水平以及最高的游离氨基酸，游离脂肪酸浓度，醇和酯。另一方面，含有巴氏灭菌母羊奶的冷冻凝乳的实验干酪具有与对照干酪相似的游离氨基酸，游离脂肪酸和挥发性化合物的浓度，唯一的例外是较高水平的酮。在含有来自母羊乳冷冻凝乳的实验奶酪中，风味强度达到最高分，其次是包含由巴氏灭菌母羊乳冷冻的凝乳的实验奶酪。两种实验奶酪的风味质量得分相似，并且低于对照奶酪。

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  • 来源
    《Journal of dairy research》 |2013年第1期|51-57|共7页
  • 作者

    Rocfo Alonso; Antonia Picon; Pilar Gaya; Manuel Nunez;

  • 作者单位

    Departamento de Tecnologfa de Alimentos, INIA, Carretera de La Coruna Km 7, Madrid, 28040 Spain;

    Departamento de Tecnologfa de Alimentos, INIA, Carretera de La Coruna Km 7, Madrid, 28040 Spain;

    Departamento de Tecnologfa de Alimentos, INIA, Carretera de La Coruna Km 7, Madrid, 28040 Spain;

    Departamento de Tecnologfa de Alimentos, INIA, Carretera de La Coruna Km 7, Madrid, 28040 Spain;

  • 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

    proteolysis; lipolysis; volatiles; flavour; hispanico cheese; frozen curd;

    机译：蛋白水解脂肪分解挥发物;味道;西班牙奶酪;冷冻豆腐;

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