A Comparison of Quality Characteristics in Dairy Products Made from Jersey and Holstein Milk
A Comparison of Quality Characteristics in Dairy Products Made from Jersey and Holstein Milk
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DOI：
10.5851/kosfa.2019.e20
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发表时间：
2019-01-01
影响因子：
3
通讯作者：
Kim, Younghoon
中科院分区：
文献类型：
--
作者：
Yoo, Jayeon;Song, Minyu;Kim, Younghoon
本研究旨在研究泽西和荷斯坦牛乳发酵乳、Mozzarella干酪和豪达干酪的品质特性。泽西品种的发酵乳、马苏里拉奶酪和豪达奶酪的脂肪、钙和磷含量高于荷斯坦品种。泽西产乳制品中棕榈酸和硬脂酸等饱和脂肪酸的比例高于荷斯坦产乳制品，油酸和亚油酸等不饱和脂肪酸的组成比例也高于荷斯坦产乳制品。在发酵乳和Mozzarella奶酪的感官评价中，泽西岛产品的偏好评分在颜色、风味、质地、味道和总体偏好方面低于荷斯坦。在感官偏好方面，人们认为泽西牛奶可能比发酵牛奶和新鲜奶酪更适合成熟奶酪。因此，泽西牛奶有望为乳制品的多样化做出贡献，并为消费者提供高质量的营养。
This study aimed to examine the quality characteristics of fermented milk, Mozzarella cheese, and Gouda cheese from Jersey and Holstein milk. The fermented milk, Mozzarella cheese, and Gouda cheese made from the Jersey breed exhibited higher fat, calcium, and phosphorous contents than those from the Holstein breed. The proportion of saturated fatty acids such as palmitic acid and stearic acid was higher in dairy products made from Jersey than those made from Holstein, as was the component ratio of unsaturated fatty acids containing oleic acid and linoleic acid. In the sensory evaluations of fermented milk and Mozzarella cheese, the preference scores of products from Jersey were lower in color, flavor, texture, taste, and general preference than those from Holstein. In terms of sensory preference, it is considered that Jersey milk may be more appropriate for ripened cheese than fermented milk and fresh cheese. Therefore, Jersey milk is expected to contribute to the diversification of dairy products and to provide consumers with high quality nutrition.