云南槟榔江水牛乳马苏里拉干酪加工工艺优化及其功能特性分析

Optimization of Processing Technology and Functional Characteristics Analysis of Yunnan Bos bubalus Milk Mozzarella Cheese

摘要:

该实验以干酪的感官评分和拉伸性为评价指标，研究凝乳酶添加量、发酵终点pH值、凝乳温度、热烫温度对云南槟榔江水牛乳马苏里拉干酪的影响，结合响应面法确定干酪的最优工艺，进一步对所得马苏里拉干酪的营养成分、功能特性进行评价。结果表明：云南槟榔江水牛乳马苏里拉干酪最优工艺为，凝乳酶添加量为0.5 mg/mL，发酵终点pH值为5.7，凝乳温度为45 ℃，热烫温度为80 ℃。基于最优工艺制作出的槟榔江水牛乳马苏里拉干酪感官评分为90.18，拉伸性为64.83 cm，与预测值接近，且显著高于黑白花牛乳所制干酪感官评分（64.52）和拉伸性（27.33 cm）（P<0.05）。槟榔江水牛乳干酪的蛋白（24.12 g/100 g）、水分（52.59 g/100 g）和脂肪（20.98 g/100 g）含量、得率（11.28%）、融化性（33.07 mm）、油脂析出性（17.00 mm）等均显著高于黑白花牛乳干酪（P<0.05）。研究结果表明，槟榔江水牛乳比普通黑白花牛乳更适合马苏里拉干酪的制作，且制作的干酪具有良好的感官、营养和功能特性。因此，槟榔江水牛乳马苏里拉干酪可有效满足消费者对健康/ 美味乳制品的需求，也为槟榔江水牛乳的商业化应用提供新思路。

Abstract:

The effects of rennet addition, fermentation endpoint pH, curd temperature, and hot blanching temperature on Yunnan Bos bubalus milk mozzarella cheese were examined using the sensory score and stretchability as evaluation indices. Response surface methodology was used to determine the optimal process for cheese production, and the nutrient composition and functional properties of the resultant mozzarella cheese were further evaluated. The results showed that the optimal process for Yunnan B. bubalus milk mozzarella cheese was as follows: rennet addition of 0.5 mg/mL, fermentation endpoint pH value of 5.7, curd temperature of 45 ℃, and blanching temperature of 80 ℃. Under these optimized conditions, the resultant B. bubalus milk mozzarella cheese yielded a sensory score of 90.18 and stretchability of 64.83 cm, close to the predicted values and significantly higher (P<0.05) than the sensory score (64.52) and stretchability (27.33 cm) of cheese produced from Chinese Black and White milk. The protein (24.12 g/100 g), moisture (52.59 g/100 g), and fat (20.98 g/100 g) contents, yield (11.28%), meltability (33.07 mm), and fat precipitation (17.00 mm) of B. bubalus milk cheeses were significantly higher than those of Chinese Black and White milk cheeses (P<0.05). These results indicate that B. bubalus milk is more suitable for making mozzarella cheese than normal Chinese Black and White milk, with the resulting cheese showing good sensory, nutritional, and functional characteristics. Therefore, mozzarella cheese made from B. bubalus milk can meet consumer demand for healthy and delicious dairy products and provide a foundation for the commercial application of B. bubalus milk.