高原农业2025，Vol.9Issue(2)：239-248,10.DOI:10.19707/j.cnki.jpa.2025.02.011
西藏牦牛淡奶油奶酪加工工艺研究及品质分析
The Research Processing Technology and Quality Analysis of Xizang Yak Cream Cheese
摘要
Abstract
The research aimed to determine the optimal coagulation process parameters for soft cream cheese made from yak milk by conducting single-factor experiments and orthogonal experiments on three factors:rennet addition,coagulation temperature,and cream addition.The homemade yak cream cheese was compared with the commercially available Miaokelan cream cheese in terms of its physicochemical properties and flavor differences.The results showed that the coagulation temperature had the greatest impact on the sensory score of the cheese,followed by the addition of cream and rennet.The optimal process parameters were a rennet addition of 0.070 g/100 mL,a coagulation temperature of 30 ℃,and a cream addition of 40%,resulting in the highest sensory score for the cream cheese.The pH value of the homemade cheese ranged from 6.30 to 6.40,which was not significantly different from the commercial cheese(P>0.05).The water separation rate and water content were 50.68%to 52.61%and 72.16%to 73.06%,respectively,which were significantly different from the commercial cheese(P<0.05).The hardness,elasticity,and adhesiveness of the homemade cheese were significantly lower than those of the commercial cream cheese(P<0.05).There were also significant differences in the response values on sensors S1,S4,and S5,indicating that the homemade cheese was less sensitive to alkanes,sulfides,and organic amines than the commercial cheese.关键词
牦牛乳/软质奶酪/加工工艺/品质分析Key words
Yak milk/Soft cheese/Processing technology/Quality analysis分类
轻工纺织引用本文复制引用
杜滨涛,董闯,张俊龙,祝亚辉,杨林..西藏牦牛淡奶油奶酪加工工艺研究及品质分析[J].高原农业,2025,9(2):239-248,10.基金项目
西藏自治区科技重大专项(XZ202201ZD0001N) （XZ202201ZD0001N）
四川省科技计划项目(2023NZZJ0033) （2023NZZJ0033）
西藏自治区科技厅自然基金项目(XZ202101ZR0115G) （XZ202101ZR0115G）
. （）
