The development of functional dairy food using cream derived from pasture-fed cow milk and study of flavor formation in the products

使用牧场饲养牛奶制成的奶油开发功能性乳制品及其产品风味形成的研究

• 批准号: 23780271
• 负责人: ASAKUMA Sadaki
• 金额: $ 3.08万
• 依托单位: National Agriculture and Food Research Organization
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Young Scientists (B)
• 财政年份: 2011
• 资助国家: 日本
• 起止时间: 2011 至 2013
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-23780271/
• 关键词: 放牧; 牛乳; 乳製品; 脂肪酸; クリーム; 乳酸菌; 共役リノール酸; 香気成分; 風味; 揮発性成分

In the present study, we performed to evaluate the production CLA in cream from pasture fed cow milk by several lactic acid bacteria starters and the effect on flavor formation of the product.The CLA level in non-homogenized cream from pasture-fed cow milk, which had been cultured with Gouda cheese starter for 6 hr, was significantly higher than that in pre-cultured cream. The concentration of CLA in the homogenized cream, which had been cultured with Lactobacillus helveticus strain, was higher than that in the pre-cultured cream. However, these levels in both homogenized and non-homogenized cream, which were cultured with probiotic lactic acid bacterial strains, were lower than those in the pre-cultured cream. In conclusion, it is suggested that the CLA level in the cream from pasture-fed cow milk may increase by homogenizing or culturing with lactic acid bacterial strains.

在本研究中，我们进行了评估的生产共轭亚油酸的牧场饲养的牛奶奶油中的几个乳酸菌发酵剂和产品的风味形成的影响，非均质的牧场饲养的牛奶奶油中的共轭亚油酸的水平，已与豪达奶酪发酵剂培养6小时，显着高于预培养的奶油。用瑞士乳杆菌菌株培养的均质奶油中CLA的浓度高于预培养的奶油。然而，这些水平在均质化和非均质化的奶油，这是与益生菌乳酸细菌菌株培养，低于那些在预培养的奶油。总之，这表明，从牧场喂养的牛奶中的CLA水平可能会增加与乳酸菌菌株的接种或培养。