Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in accelerated ripening.
Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in accelerated ripening.
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DOI：
10.1186/s12944-018-0871-9
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发表时间：
2018-10-02
影响因子：
4.5
通讯作者：
Ayaz M
中科院分区：
文献类型：
--
作者：
Batool M;Nadeem M;Imran M;Khan IT;Bhatti JA;Ayaz M
水牛奶是全球第二大牛奶来源，非常适合制作马苏里拉干酪，但由于其缓冲能力高、酸度低、脱水过多、脂肪分解较低而导致感官评分较低，不适合制作切达干酪。加速成熟可促进脂肪分解，改善切达干酪的感官特性。水牛切达干酪在常规成熟过程中的脂肪分解和抗氧化能力以前没有被研究过。通过对成熟条件的优化，可以使水牛奶在干酪工业中得到更好的利用。研究了催熟对牛和水牛切达干酪脂肪分解和抗氧化性能的影响。用标准化(3.5%脂肪)奶牛和水牛奶制成的切达干酪经过常规和加速成熟(4℃和12℃)，历时120天。研究了成熟0、40、80和120d时的脂肪酸组成、有机酸、游离脂肪酸、胆固醇、抗氧化活性和感官特性。奶牛和水牛切达干酪在常规日龄(120日龄)和催熟期间的脂肪酸组成不同(p <； 0.05)。120日龄水牛和对照切达干酪加速成熟时的游离脂肪酸含量分别为0.55%和0.62%。加速成熟后，水牛和对照切达干酪的胆固醇含量分别为16和72 mg/100 mg。加速成熟后，水牛切达干酪中甲酸、丙酮酸、乳酸、醋酸和柠檬酸的浓度分别为922、136、19、200、468和2845ppm。在加速成熟结束时(120天)，奶牛切达干酪中的甲酸、丙酮酸、乳酸、醋酸和柠檬酸的浓度分别为578、95、9600、347和1015ppm。对照奶牛和水牛切达干酪在催熟过程中的总抗氧化能力分别为77.26%和88.30%。快速成熟的80日龄和120日龄水牛切达干酪的颜色、风味和质地评分与奶牛切达干酪没有差异。研究结果表明，经过催熟处理的水牛切达干酪与奶牛切达干酪的风味相似。在切达干酪工业中，为了更好地利用水牛奶，可以采用加速成熟的方法。
Buffalo milk is the second largest source of milk on the globe, it is highly suitable for the preparation of mozzarella cheese, however, it is not suitable for the preparation of cheddar cheese due to high buffering capacity, low acid development, excessive syneresis, lower lipolysis that lead to lower sensory score. Accelerated ripening can enhance lipolysis and improve sensory characteristics of cheddar cheese. Lipolysis and antioxidant capacity of buffalo cheddar cheese in conventional ripening is not previously studied. Optimization of ripening conditions can lead to better utilization of buffalo milk in cheese industry. Effect of accelerated ripening on lipolysis and antioxidant properties of cow and buffalo cheddar cheese were investigated. Cheddar cheese prepared from standardized (3.5% fat) cow and buffalo milk was subjected to conventional and accelerated ripening (4 °C and 12 °C) for a period of 120 days. Fatty acid profile, organic acids, free fatty acids, cholesterol, antioxidant activity and sensory characteristics were studied at 0, 40, 80 and 120 days of ripening. Fatty acid profile of cow and buffalo cheddar in conventional (120 days old) and accelerated ripening were different from each other (p < 0.05). Free fatty acids in 120 days old buffalo and control cheddar, in accelerated ripening were 0.55% and 0.62%. After accelerated ripening, cholesterol in buffalo and control cheddars were 16 and 72 mg/100 g. After accelerated ripening, concentrations of formic, pyruvic, lactic, acetic and citric acids in buffalo cheddar cheese were, 922, 136, 19,200, 468 and 2845 ppm. At the end of accelerated ripening (120 days), concentrations of formic, pyruvic, lactic, acetic and citric acids in cow cheddar cheese were 578, 95, 9600, 347 and 1015 ppm. Total antioxidant capacity of control cow and buffalo cheddar in accelerated ripening was 77.26 and 88.30%. Colour, flavour and texture score of rapid ripened 80 and 120 days old buffalo cheddar was not different from cow cheddar. Results of this investigations showed that flavour profile buffalo cheddar subjected to accelerate ripening was similar to cow cheddar cheese. Accelerated ripening can be used for better utilization of buffalo milk in cheddar cheese industry.