The manufacture of miniature Cheddar-type cheeses from milks with different fat globule size distributions
The manufacture of miniature Cheddar-type cheeses from milks with different fat globule size distributions
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DOI：
10.1017/s0022029905001044
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发表时间：
2005-05
影响因子：
2.1
通讯作者：
J. O’Mahony;M. Auty;P. McSweeney
中科院分区：
文献类型：
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作者：
J. O’Mahony;M. Auty;P. McSweeney
开发了一种新颖的两级重力分离方案，用于将生全脂牛奶分馏成富含小脂肪球（SFG）或大脂肪球（LFG）的部分。 SFG、LFG 或对照 (CTRL) 牛奶中脂肪球的体积平均直径分别为 3·45、4·68 和 3·58 μm。对于由 SFG、LFG 或 CTRL 奶形成的凝乳酶诱导的凝胶，储存模量（硬度指数）的最大值随着脂肪球尺寸的增加而降低。使用这 3 种牛奶中的每一种来生产微型（20 克）切达干酪。使用 3 种牛奶中任何一种牛奶制作的奶酪之间的 pH 值、水分和干物质脂肪水平均无显着性 (P>0·05) 差异，但是，在 2 项试验中，使用 SFG 牛奶制作的奶酪的脂肪含量比使用 LFG 或 CTRL 牛奶制作的奶酪低约 1%。对奶酪的共焦扫描激光显微照片的图像分析表明，随着用于奶酪制作的牛奶中脂肪球尺寸的减小，奶酪中脂肪球的星形体积显着减小（P[les]0·05）。这表明可以通过调整用于奶酪制作的牛奶的脂肪球尺寸分布来控制切达干酪中脂肪球的尺寸分布。所有奶酪在成熟过程中游离脂肪酸（FFA）的浓度都会增加。成熟 120 天时，FFA 浓度随脂肪球大小的变化显着（试验 1 和试验 2 分别为 P[les]0·05 和 P[les]0·001），试验 2 中用 LFG、SFG 或 CTRL 牛奶制成的奶酪的总 FFA 水平分别为 3391、2820 和 2612 mg/kg 奶酪。
A novel 2-stage gravity separation scheme was developed for fractionation of raw, whole bovine milk into fractions enriched in small (SFG) or large (LFG) fat globules. The volume mean diameter of fat globules in SFG, LFG or control (CTRL) milk was 3·45, 4·68 and 3·58 μm, respectively. The maximum in storage modulus (index of firmness) decreased with increasing fat globule size for rennet-induced gels formed from SFG, LFG or CTRL milks. Miniature (20 g) Cheddar cheeses were manufactured using each of the 3 milks. There were no significant (P>0·05) differences in the pH, moisture and fat in dry matter levels between cheeses made using any of the 3 milks, however, the fat content of the cheese made using SFG milk was ~1% lower than that of cheese made using LFG or CTRL milk in each of the 2 trials. Image analysis of confocal scanning laser micrographs of the cheeses illustrated that the star volume of fat globules in the cheeses decreased significantly (P[les ]0·05) as the size of fat globules in the milks used for cheesemaking was reduced. This indicates that it is possible to manipulate the size distribution of fat globules in Cheddar cheese by adjusting the fat globule size distribution of the milk used for cheesemaking. The concentration of free fatty acids (FFA) increased in all cheeses during ripening. At 120 d of ripening, the concentration of FFA varied significantly (P[les ]0·05 and P[les ]0·001 for trials 1 and 2, respectively) with fat globule size, with cheeses made in trial 2 from LFG, SFG or CTRL milks having total FFA levels of 3391, 2820 and 2612 mg/kg cheese, respectively.