Food and Fermentation Industries >

2023 , Vol. 49 >Issue 18: 66 - 74

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034160

Effects of heat treatment and ripening temperature on the physicochemical properties and quality of low-fat yak milk hard cheese

  • CHEN Tingxuan ,
  • SONG Guoshun ,
  • QIU Ting ,
  • LIANG Qi ,
  • SONG Xuemei
Expand
  • 1(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
    2(Functional Dairy Product Engineering Laboratory of Gansu Province, Lanzhou 730070, China)

Received date: 2022-10-31

  Revised date: 2022-11-21

  Online published: 2023-10-25

Fold

Abstract

Fat reduction of cheese meets the health demand of consumers. Production technology is one of the economical and simple ways to improve the quality of low-fat cheese. In this experiment, low-fat yak milk hard cheese was made under the conditions of raw milk heat treatment (without heat treatment, 65 ℃ for 30 min, 75 ℃ for 1 min, and 85 ℃ for 15 s) and ripening temperature (4 ℃ and 12 ℃), respectively. The physicochemical and quality indexes of the cheese were determined at different ripening times (0, 1, 3, and 6 months). The results showed that with the increase of heat treatment temperature of raw milk, the yield, moisture, and total free amino acid contents of cheese increased, and the NaCl content showed a decreasing trend. The hardness of the cheese in the three heat treatment groups was significantly higher than that in the non-heat treatment group, but the hardness decreased with the increase of heat treatment temperature. The difference in elasticity between different heat treatment groups was small. The cohesiveness of the cheese treated at 85 ℃ was significantly lower than that of the other three groups at the later ripening stage. In the whole maturity period, the sensory quality scores of the 85 ℃ treatment group were higher. The hardness of cheese matured at 12 ℃ were always significantly lower than that at 4 ℃, but the contents of NaCl and total free amino acid were always significantly higher than that at 4 ℃. When the ripening time was less than 6 months, the sensory quality scores of 12 ℃ ripened cheese was better than 4 ℃ ripened cheese. Therefore, the increase of heat treatment and ripening temperature of raw milk can increase the content of total free amino acid in cheese, reduce the hardness and cohesiveness, shorten the ripening time and improve the quality of cheese. This study provided theoretical guidance for the production of low-fat yak milk hard cheese.

Key words： yak milk; low-fat hard cheese; heat treatment; ripening temperature

Cite this article

CHEN Tingxuan , SONG Guoshun , QIU Ting , LIANG Qi , SONG Xuemei . Effects of heat treatment and ripening temperature on the physicochemical properties and quality of low-fat yak milk hard cheese[J]. Food and Fermentation Industries, 2023 , 49(18) : 66 -74 . DOI: 10.13995/j.cnki.11-1802/ts.034160

References

[1] TOGNOCCHI M, CONTE M, TESTAI L, et al.Supplementation of enriched polyunsaturated fatty acids and CLA cheese on high fat diet:Effects on lipid metabolism and fat profile[J].Foods, 2022, 11(3):398.
[2] 焦斯佳, 林枫, 周绿林, 等.老年慢性病患者生命质量及影响因素研究[J].中国农村卫生事业管理, 2022, 42(10):749-754.
JIAO S J, LIN F, ZHOU L L, et al.Quality of life of elderly patients with chronic diseases and the influencing factors[J].Chinese Rural Health Service Administration, 2022, 42(10):749-754.
[3] SCHÄDLE C N, EISNER P, BADER-MITTERMAIER S.The combined effects of different fat replacers and rennet casein on the properties of reduced-fat processed cheese[J].Journal of Dairy Science, 2020, 103(5):3980-3993.
[4] ZALAZAR C A, ZALAZAR C S, BERNAL S, et al.Effect of moisture level and fat replacer on physicochemical, rheological and sensory properties of low fat soft cheeses[J].International Dairy Journal, 2002, 12(1):45-50.
[5] 张建强. 抗性淀粉替代乳脂对低脂干酪功能性的影响[D].哈尔滨:东北农业大学, 2020.
ZHANG J Q.Effect of resistant starch as fat replacer on function properties of low fat cheese[D].Harbin:Northeast Agricultural University, 2020.
[6] ZARAVELA A, KONTAKOS S, BADEKA A V, et al.Effect of adjunct starter culture on the quality of reduced fat, white, brined goat cheese:Part I.Assessment of chemical composition, proteolysis, lipolysis, texture and sensory attributes[J].European Food Research and Technology, 2021, 247(9):2211-2225.
[7] 刘立鹏, 赛音呼格吉乐, 李红娟, 等.低脂乳的不同热处理工艺对切达奶酪品质的影响[J].食品工业科技, 2017, 38(10):81-84;90.
LIU L P, SAI Y H, LI H J, et al.Effect of different heat treatment processes of low-fat milk on quality of Cheddar cheese[J].Science and Technology of Food Industry, 2017, 38(10):81-84;90.
[8] ISMAIL M, AMMAR E L T, El-METWALLY R.Improvement of low fat mozzarella cheese properties using denatured whey protein[J].International Journal of Dairy Technology, 2011, 64(2):207-217.
[9] MILORADOVIC Z, KLJAJEVIC N, MIOCINOVIC J, et al.High heat treatment of goat cheese milk.The effect on yield, composition, proteolysis, texture and sensory quality of cheese during ripening[J].International Dairy Journal, 2017, 68:1-8.
[10] CERUTI J R, ZORRILLA E S, SABBAG G N, et al.Effect of increased initial ripening temperature on the sensory characteristics of Reggianito cheese[J].International Journal of Dairy Technology, 2014, 67(4):539-546.
[11] SHEEHAN J J, O′SULLIVAN K, GUINEE T P.Effect of coagulant type and storage temperature on the functionality of reduced-fat Mozzarella cheese[J].Dairy Science and Technology, 2004, 84(6):551-566.
[12] 张蓝月, 孙万成.牦牛乳制品研究进展[J].乳业科学与技术, 2022, 45(2):60-64.
ZHANG L Y, SUN W C.Progress in the development of yak dairy products[J].Journal of Dairy Science and Technology, 2022, 45(2):60-64.
[13] GENENE A, HANSEN E B, ESHETU M, et al.Effect of heat treatment on denaturation of whey protein and resultant rennetability of camel milk[J].LWT, 2019, 101:404-409.
[14] 杨楠, 梁琪, 杨敏, 等.不同加热温度对牦牛乳酪蛋白的影响[J].食品科学, 2013, 34(19):14-18.
YANG N, LIANG Q, YANG M, et al.Effect of heating temperature on casein in yak milk[J].Food Science, 2013, 34(19):14-18.
[15] 宋国顺, 张炎, 袁润泽, 等.不同NaCl添加量对牦牛乳硬质干酪成熟过程中生物胺产生的影响[J].食品科学, 2022, 43(22):34-42.
SONG G S, ZHANG Y, YUAN R Z, et al.The effect of different NaCl additions on the production of biogenic amines of yak milk hard cheese during the maturation[J].Food Science, 2022, 43(22):34-42.
[16] 王玲. 不同凝乳酶对牦牛乳硬质干酪蛋白质降解和苦味的影响[D].兰州:甘肃农业大学, 2016.
WANG L.Study on the relationship between the proteolysis and bitterness of different milk-clotting enzymes of yak milk hard cheese[D].Lanzhou:Gansu Agricultural University, 2016.
[17] JIN Y K, PARK Y W.Effects of aging time and temperature on proteolysis of commercial goat milk cheeses produced in the united states[J].Journal of Dairy Science, 1995, 78(12):2598-2608.
[18] 石永祺, 梁琪, 宋雪梅, 等.脂肪含量对牦牛乳硬质干酪质构、流变和微观结构的影响[J].食品科学, 2020, 41(20):14-19.
SHI Y Q, LIANG Q, SONG X M, et al.Effect of fat content on texture, rheology and microstructure of yak milk hard cheese[J].Food Science, 2020, 41(20):14-19.
[19] FOLKERTSMA B, FOX P F.Use of the Cd-ninhydrin reagent to assess proteolysis in cheese during ripening[J].Journal of Dairy Research, 1992, 59(2):217-224.
[20] 崔园园. 切达干酪加速成熟的研究[D].保定:河北农业大学, 2007.
CUI Y Y.The study on the method of accelerated the ripening of Cheddar Cheese[D].Baoding:Agricultural University of Hebei, 2007.
[21] GIROUX H J, LANOUETTE G, BRITTEN M.Effect of whey protein aggregates of various sizes on the formation and properties of rennet-induced milk gels[J].Food Hydrocolloids, 2015, 45:272-278.
[22] GUINEE T P, MULHOLLAND E O, KELLY J, et al.Effect of protein-to-fat ratio of milk on the composition, manufacturing efficiency, and yield of Cheddar cheese[J].Journal of Dairy Science, 2007, 90(1):110-123.
[23] 宋雪梅, 张炎, 张卫兵, 等.成熟温度对牦牛乳硬质干酪中乳酸菌自溶及氨肽酶活性的影响[J].食品与发酵工业, 2016, 42(5):38-43.
SONG X M, ZHANG Y, ZHANG W B, et al.Effect of ripening temperature on the autolysis and aminopeptidase activity of Lactococcus lactis in hard cheese from yak milk[J].Food and Fermentation Industries, 2016, 42(5):38-43.
[24] GUINEE T P, FENELON M A, MULHOLLAND E O, et al.The influence of milk pasteurization temperature and pH at curd milling on the composition, texture and maturation of reduced fat cheddar cheese[J].International Journal of Dairy Technology, 1998, 51(1):1-10.
[25] SAIDI V, SHEIKH-ZEINODDIN M, KOBARFARD F, et al.Profiling of bioactive metabolites during the ripening of a semi-hard non-starter culture cheese to detect functional dietary neurotransmitters[J].Biocatalysis and Agricultural Biotechnology, 2020, 28:101734.
[26] LUCEY J, GORRY C, FOX P.Changes in the acid-base buffering curves during the ripening of Emmental cheese[J].Milchwissenschaft, 1993, 48(4):183-186.
[27] MORANDI S, BATTELLI G, SILVETTI T, et al.Impact of salting and ripening temperatures on late blowing defect in Valtellina Casera PDO cheese[J].Food Control, 2021, 120:107508.
[28] FORDE A, FITZGERALD G F.Biotechnological approaches to the understanding and improvement of mature cheese flavour[J].Current Opinion in Biotechnology, 2000, 11(5):484-489.
[29] 王芳. 卡拉胶对酪蛋白胶束结构及低脂干酪品质的影响机制[D].北京:中国农业大学, 2014.
WANG F.Effect of carrageenan on the structure of casein micelle and the quality of low fat cheese and the mechanism[D].Beijing:China Agricultural University, 2014.
[30] ZHANG Y, LIU D S, LIU X M, et al.Effect of temperature on casein micelle composition and gelation of bovine milk[J].International Dairy Journal, 2018, 78:20-27.
[31] 于华宁, 王嘉悦, 郭本恒, 等.不同类型干酪质构和流变学特性对比分析[J].乳业科学与技术, 2013, 36(5):5-10.
YU H N, WANG J Y, GUO B H, et al.Comparative analysis of textural and rheological properties among different kinds of cheeses[J].Journal of Dairy Science and Technology, 2013, 36(5):5-10.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.