食品科学 ›› 2008, Vol. 29 ›› Issue (2): 54-58.

• 基础研究 • 上一篇    下一篇

体细胞数对半硬质山羊奶干酪品质影响的研究

 陈树兴, 赵胜娟, 石宝霞; 曾寿山, 任发政   

  1. 河南科技大学食品科学与生物工程学院; 中国农业大学食品科学与营养工程学院 教育部-北京市功能乳品重点实验室; 兰斯顿大学; 美国农业部山羊研究所; 中国农业大学食品科学与营养工程学院; 教育部-北京市功能乳品重点实验室;中国农业大学食品科学与营养工程学院;
  • 出版日期:2008-02-15 发布日期:2011-08-24

Study on Effects of Somatic Cell Count on Properties of Semi-hard Goat Cheese

CHEN  Shu-Xing, ZHAO  Sheng-Juan, SHI  Bao-Xia-; Zeng-Shou-Shan, REN  Fa-Zheng   

  1. 1.College of Food and Biotechnology, Henan University of Science and Technology,2.Key Laboratory of Functional Dairy of Ministry of Education and Beijing City, College of Food Science and Nutritional Engineering, China Agricultural University,3.Langston University, Institute for Goat Research of United States Department of Agriculture
  • Online:2008-02-15 Published:2011-08-24

摘要: 山羊奶特殊的顶浆分泌机制使正常山羊奶的体细胞数要高于正常牛奶和绵羊奶。因此,有必要探讨高体细胞数对山羊奶成分及其半硬质干酪品质的影响。本研究针对三组不同体细胞数(<5×105/ml、5×105~1×106/ml和1×106~1.5×106/ml)非乳房炎山羊奶的分析结果表明:该范围内的体细胞数对山羊奶的成分,半硬质干酪的产量和成分均无显著的影响。但是,在60d和120d成熟之后,高体细胞数的干酪具有最高的水溶性氮占总氮的比率和12%三氯乙酸可溶性氮占总氮的比率;同时,高体细胞数导致成熟干酪的硬度和咀嚼性降低,弹性、内聚性和粘性都显著增高。本研究结果将为山羊奶体细胞形成机制的研究和山羊奶分级体系的建立提供有用的数据信息。

关键词: 体细胞数, 半硬质山羊奶干酪, 品质

Abstract: The somatic cell count (SCC) of goat milk is higher than that of cow and sheep milk due to its apocrine secretory system. Less research was conducted on the effects of somatic cell count on the properties of goat milk and cheese. In this study, three batches of goat milk with different SCC (<5×105 cells/ml, 5×105~1×106 cells/ml and 1×106~1.5× 106 cells/ml) were collected and the effects of SCC on goat milk composition and properties of semi-hard goat cheese were investigated. The results showed that SCC of goat milk has no effects on the goat milk composition and yield and composition of goat cheese. However, goat cheeses with highest SCC get highest ratios of water soluble nitrogen and 12% trichloroacetic acid soluble nitrogen to total nitrogen after 60 d and 120 d aging. At the same time, higher SCC results in the decreasing of hardness and chewiness and increasing of springiness, adhesiveness and cohesiveness of goat cheeses. These findings will provide more scientific information for the following research on forming mechanism of goat milk SCC and for the establishment of grading system of goat milk.

Key words: somatic cell count, semi-hard goat cheese, quality