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Effect of heating milk on whey protein denaturation and cheese-making properties
International Dairy Journal ( IF 3.1 ) Pub Date : 2020-12-01 , DOI: 10.1016/j.idairyj.2020.104831
Hélène J. Giroux , Florence Dupont , Geneviève Villeneuve , Michel Britten

Abstract The cheese-making properties of milk heated at 80 °C for different times (0 to 8 min), and mixtures of severely-heated milk (80 °C, 30 min) with non-heated milk were evaluated in separate experiments. In both approaches, milk pH was adjusted to 6.3, 6.7 or 7.0 before heating. Despite different distributions of denatured whey protein (WP) between casein micelle surface and serum phase, heating pH had no significant effect on cheese-making properties. The two approaches were compared by reporting the results as a function of WP denaturation rate in milk. The mixed milk approach showed a higher detrimental effect on rennet-induced coagulation kinetics and curd contraction capacity during cooking than the heated milk approach. For similar WP-denaturation rate, higher yield was obtained for the mixed milk than the heated milk as a result of the better protein retention and larger increase of cheese moisture.

中文翻译:

加热牛奶对乳清蛋白变性和奶酪制作特性的影响

摘要 在单独的实验中评估了在 80 °C 下加热不同时间(0 到 8 分钟)的牛奶以及严重加热的牛奶(80 °C,30 分钟)与未加热的牛奶的奶酪制作特性。在这两种方法中,加热前将牛奶的 pH 值调整为 6.3、6.7 或 7.0。尽管酪蛋白胶束表面和血清相之间的变性乳清蛋白 (WP) 分布不同,但加热 pH 值对奶酪制作特性没有显着影响。通过将结果报告为牛奶中可湿性粉剂变性率的函数来比较这两种方法。与加热牛奶方法相比,混合牛奶方法在烹饪过程中对凝乳酶诱导的凝固动力学和凝乳收缩能力的不利影响更大。对于相似的 WP-变性率,
更新日期:2020-12-01
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