Food and Fermentation Industries >

2019 , Vol. 45 >Issue 15: 150 - 156

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.020198

Effects of starter amount and ripening time on fat oxidation of yak milk hard cheese

  • MA Huan ,
  • LIANG Qi ,
  • SONG Xuemei ,
  • ZHANG Yan
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  • 1Gansu Agricultural University College of Food Science and Engineering, Gansu Agricultural University,Lanzhou 730070, China
    2Functional Dairy Product Engineering Laboratory of Gansu ProvinceGansu Agricultural University,Lanzhou 730070, China

Online published: 2019-09-03

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Abstract

In order to study the effects of starter amount and ripening time on fat oxidation of yak milk hard cheese, the oxidation indexes and physicochemical indicators during 90-day maturity period of yak milk hard cheese prepared from 1%, 2% and 3% starter (w/w) were studied. The results showed that with increasing amount of starter, the acidity value (ADV), peroxide value (POV), carbonyl value (CV) and thiobarbituric acid value (TBA) increased. Besides, prolongated ripening further increased ADV, CV and TBA, while POV increased first and then decreased. Additionally, the oxidation degree of fat in cheese could be significantly increased (P<0.05) with 3% starter, and as the ripening time prolonged, oxidation continued and deepened with time. This study provides a theoretical basis for industries to regulate the quality of cheese regarding the mechanisms of fat oxidation.

Key words： yak milk hard cheese; starter; ripening time; fat oxidation

Cite this article

MA Huan , LIANG Qi , SONG Xuemei , ZHANG Yan . Effects of starter amount and ripening time on fat oxidation of yak milk hard cheese[J]. Food and Fermentation Industries, 2019 , 45(15) : 150 -156 . DOI: 10.13995/j.cnki.11-1802/ts.020198

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