干酪加工技术研究进展

干酪是一种营养丰富的乳制品,在欧美等发达国家的乳制品中占有超过50%的市场份额。我国干酪市场近年来发展迅速,过去3年的干酪进口量增长了近一倍,干酪被认为是当前我国乳品工业发展新的增长点。本文以干酪加工工艺流程为主线,重点介绍了近年来有关原料乳预处理技术、凝乳酶和发酵剂技术、干酪促熟和风味改进技术、乳清综合利用技术、干酪包装和储藏技术,以及在线检测和自动控制技术等的研究进展。     

信息化技术在干酪凝乳操作教学过程中的应用

本文以中等职业学校食品生物工艺专业《乳制品加工技术》中干酪凝乳操作为例,对信息化技术在干酪凝乳操作教学过程中的运用进行了探索。在教学过程中运用信息化技术,能够提高学生的学习效率和理解力,弥补目前教学中存在的缺陷,提高教学质量。极大地激发了学生的学习积极性,取得良好的教学效果,值得在相关专业课的教学过程中借鉴和应用。     

中式干酪的研究进展

文章概述了当前添加植物蛋白制成的干酪、再制干酪、益生菌干酪、功能性干酪、花式干酪等干酪品种的研究及开发现状,简单介绍了干酪这种乳制品的历史、营养价值、种类等基本常识,并结合现阶段我国干酪加工技术的特征对国产干酪的发展提出进一步展望,对中式干酪的研究状况作出总结,以便为国产干酪的健康发展提出建设性建议。     

国产化配套小型干酪设备的研制

目前,我国乳制品的消费已达到了一定的水平,人们对乳制品种类的需求不再限于液态奶。干酪由于营养价值高、品种多、风味独特,各产地自成品牌,成为了乳制品多样化的首选。中国幅员辽阔,民族众多,饮食文化丰富多样,差异性大。根据不同地区、不同市场、不同饮食习惯、不同奶畜,开发不同的干酪和干酪食品,从国外成熟的经验中汲取精华,培育中国自己的干酪文化和干酪消费市场,是具有市场前景的事业。干酪产品将成为中国乳品产业研究开发的新热点,成为中小型企业和牧场新的经济增长点。     

水牛奶干酪消费潜力分析

干酪是一种具有极高营养价值的乳制品，是牛乳多种营养成分的浓缩精华。水牛奶干物质含量高，其酪蛋白的生物特性证明其最适宜用于加工干酪。本文概述了干酪的营养功能，水牛奶的特点及其国内外开发现，并得出水牛奶产品开发应从干酪产品做起，水牛奶干酪将成为最具消费潜力的乳制品的结论。     

食品添加剂在乳及乳制品中的应用

众所周知,牛乳及其乳制品富含人体所需的各种营养成份,是一种理想的保健食品。在生产中为了改善乳品的品质和色、香、味以及为了防腐和加工工艺的需要,我们往往要添加一些化学的或天然的物质,也就是食品添加剂。目前已有347种用于生产,下面简要叙述目前应用于乳及乳制品中的添加剂。     

影响加工干酪品质的因素分析

加工干酪及相关的产品是一类非常普遍的食品,其多样化的风味、质地和食用方法迎合了大多数消费者的需求.它的稳定期长,适于功能性加工以及不同规格的包装,所以,无论是冷冻的还是加热的加工干酪都适用于快餐和其它食品中,并且在家庭中一样受到欢迎.本文阐述了干酪组成、添加剂和加工条件对加工干酪的质地和风味特征产生的作用.     

牛乳酪蛋白基因多态性研究进展

牛乳被称为“白色血液”,是最理想的天然食品之一,富含蛋白质、乳脂、钙、维生素和人体必需的8 种氨基酸,也被称为“接近完美的食品”。但我国的牛乳多用于液态乳的加工,其营养价值未得到充分利用。酪蛋白基因多态性被认为会影响乳产量、乳的理化特性和营养成分、乳制品加工特性以及营养价值,因此得到学者们的重视。本文对现有研究中关于酪蛋白基因多态性及其检测方法和应用进行归纳总结,为奶牛的定向选育、改善牛乳品质、精准开发功能性乳制品提供一定参考。     

乳品和禽蛋的加工技术

乳品加工技术 我国不仅人均奶类占有量低,而且乳品加工基本处于初加工水平.随着市场的发展,研究开发新型乳制品成为方向.例如集营养、保健功能于一体的乳制品,多品种、多系列、多口味的液体乳品和干酪制品;低脂、低胆固醇、高蛋白、发酵制品及功能性乳制品.液体乳无菌灌装技术和超高温杀菌及乳粉充氮气包装技术等.随着现代化乳品技术的发展如膜技术、高压技术、基因工程的应用,新产品的发展前景将更加广阔.     

豆乳牛乳混合再制干酪的加工

干酪是一种营养丰富的乳制品,但在我国生产历史较短,并且由于不符合中国人的饮食习惯,产销量均较低。豆乳与牛乳混合干酪逐渐成为研究热点。但由于豆乳与牛乳中蛋白结构的不同,造成豆乳添加量仅在15%~20%,无法达到降低成本与改善风味的效果,成果转化意义不大。再制干酪是以2种或2种以上天然干酪为原材料,经切割、粉碎、添加乳化剂、加热搅拌、充分乳化,趁热灌装而制成的产品。再制干酪在保存了天然干酪中的大部分的蛋白质、维生素、矿物质以及其他生物活性成分的同时,由于在其中添加了各种特色配料,再加上特有的加工技术,可以消除天然干酪的…     

超高压对牛乳感官、理化及乳蛋白加工特性的影响研究进展

乳品加工过程中通常采用热处理来保证食品安全和延长货架期,与热加工相比,超高压作为一种非热加工 技术不仅能够杀灭或抑制乳中所污染的微生物,保证乳品的食用安全和延长货架期,同时对乳的感官品质、营养保 留及乳蛋白加工特性产生影响。本文综述超高压处理对牛乳感官特性、理化特性及乳蛋白加工特性等影响的研究进 展,为超高压在乳品加工中的应用提供参考。     

新冠肺炎防控形势下湖北奶业生存现状及其对策

“封城”是抗击新冠肺炎疫情的重要举措,但也对奶业发展影响明显,主要表现在乳品市场紧缩、乳品加工和流通不能正常进行、牛场日常管理困难、“倒奶”现象频发。针对奶业运行自动化程度高、从业人员较分散等特点,建议确定科学的新冠肺炎疫情防控措施,允许开工复产。此外,由于奶类是营养价值最高、最节省粮食的动物源食品,所以建议政府在疫情过后,调整农业产业结构和乳制品内部结构,抓大奶业发展力度,重视鲜奶和奶酪生产。     

Closantel plasma and milk disposition in dairy goats: assessment of drug residues in cheese and ricotta

Closantel (CLS) is currently used in programs for the strategic control of gastrointestinal nematodes. CLS is extralabel used in different dairy goat production systems. From available data in dairy cows, it can be concluded that residues of CLS persist in milk. The current work evaluated the concentration profiles of CLS in plasma and milk from lactating orally treated dairy goats to assess the residues pattern in dairy products such as cheese and ricotta. Six (6) female Saanen dairy goats were treated orally with CLS administered at 10 mg/kg. Blood and milk samples were collected between 0 and 36 days post‐treatment. The whole milk production was collected at 1, 4, 7, and 10 days post‐treatment to produce soft cheese and ricotta. CLS concentrations in plasma, milk, cheese, whey, and ricotta were determined by HPLC. The concentrations of CLS measured in plasma were higher than those measured in milk at all sampling times. However, the calculated withdrawal time for CLS in milk was between 39 and 43 days postadministration to dairy goats. CLS residual concentrations in cheese (between 0.93 and 1.8 μg/g) were higher than those measured in the milk used for its production. CLS concentrations in ricotta were sixfold higher than those in the milk and 20‐fold higher than those in the whey used for its production. The persistent and high residual concentrations of CLS in the milk and in the cheese and ricotta should be seriously considered before issuing any recommendation on the extralabel use of CLS in dairy goat farms.     

后疫情时代乳制品结构的转变

我国乳制品消费结构发展不平衡,液态奶产销量占比过重,大量干乳制品需要进口。本文基于2016—2020年乳制品的消费结构占比,分析了我国目前乳制品的发展阶段、各乳制品的进口量对比,并结合乳制品新产业政策及理化性质分析预测乳制品市场的新走向;利用主成分分析法建立关于食物营养的评价模型,计算各乳制品得分以评估其营养素含量高低。研究结果表明,我国乳制品消费结构正从第二阶段向第三阶段过渡,我国奶酪制品的市场需求前景大;目前,我国大部分奶酪制品依靠进口,但国外奶酪制品的口味不被我国大部分消费人群接受。因此,具有较高营养价值和口感好的干乳制品在中国有着较大的发展潜力,同时,我国消费者正从“喝奶”向“吃奶”转变;对乳制品的现状及营养成分进行分析,可指导适合我国消费者的新产品研发。     

2022年第三季度乳品行业市场分析

第三季度乳品行业的基本面主要表现为：1—8月乳制品生产量增速放缓,同比仅增长2.1%;生鲜乳收购价格进入下滑通道,8月首次止跌,但长期看,奶价将会触底反弹;而乳品的进口量出现大幅下滑,同比减少19.8%,创历史新高。受新冠肺炎疫情影响,乳品行业整体在第三季度呈现出整体增长放缓的局面,从上市公司2022的半年报数据看,乳业巨头、特色乳品企业的销量、利润同步增长,而大部分中型乳品企业整体增速下滑。当前中国奶业的发展已经实现了从规模到质量的提升,这将对进一步促进奶业消费,促进行业健康发展,扩大行业发展规模起到巨大的推动作用。在新产品开发方面,伊利推出特色乳品骆驼奶,细分品类正成为乳品企业新的增长点;卫岗乳业推出鲜奶调制乳生椰菠萝牛奶,在低温乳品类别中突破单一口味,正成为新趋势;光明推出的高钙奶酪棒,充分说明奶酪消费正在受到更多人的关注;Chobani在中国市场首次发售希腊式发酵乳,这反映出其对中国市场高端酸奶前景的看好。     

Trends in the quality and hygiene parameters of bulk Italian Mediterranean buffalo (Bubalus bubalis) milk: A three year study

Buffalo milk represents an indispensable source of nourishment in many parts of the world and it is the second most consumed milk worldwide. Buffalo milk is actually used for the production of many dairy products such as pasteurized or concentrated milk, butter, yogurt, ice‐cream, dehydrated milk products and cheeses. Due to its high nutritional value and the presence of natural bioactive substances, buffalo milk can also provide health benefits to consumers. In Italy, buffalo milk is used mainly for cheese making, mozzarella PDO (Protected Designation of Origin), which is a highly valued dairy product. This 3‐year study, carried out between 2011 and 2013, was aimed at evaluating the quality of bulk Italian Mediterranean buffalo milk by monitoring physico‐chemical parameters, somatic cell and total bacterial counts. A total of 51 samples of bulk milk were collected from one herd throughout the monitored period. Analysis of variance, carried out to test month, season and year main effects, highlighted remarkable seasonal effects for fat, protein and lactose content, as well as for predicted mozzarella cheese yield, and somatic cell counts. The calculation of simple correlations allowed the identification of positive correlations between estimated cheese yield and fat and protein content.     

混合果肉羊乳扣碗酪的加工工艺研究

研制全新的具有民族特色并且适合大多数人口味的奶酪食品。采用单因素多水平试验及正交试验方法,研究出混合果肉羊乳扣碗酪的加工工艺。为:白砂糖、琼脂熬汁→过滤→杀菌→添加到过滤杀菌的羊奶中调配→冷却→加江米酒→分装→冷凝→纯化→成品。产品配方为:新鲜山羊奶400g,8%桃果肉,8%梨果肉,9%葡萄干,果肉用30%的砂糖液煮制8min最佳,7.5%白砂糖,0.5%琼脂以及1.5%江米酒。该果肉扣碗酪具有水果的保健功效,营养全面,丰富我国的乳品市场和促进羊奶产业的发展。     

电子鼻在乳及其制品检测中的应用研究进展

电子鼻作为一种基于综合气味信息的气味指纹检测技术,有着快速、无损、便捷、有效、客观等多方面优势,成为了乳及其制品的热门检测技术。与常规仪器分析和感官评价方法结合,电子鼻在乳制品掺假,成分检测,乳制品加工、贮藏过程中品质变化等相关气味信息方面的研究较多,为市场监控乳制品的质量安全提供了有效保障。本文总结了电子鼻在乳制品风味成分鉴别,乳及其制品新鲜度检测,乳制品加工过程监控、掺假检测等方面应用的研究进展,并展望了电子鼻技术在乳及其制品应用方面的进一步研究方向,旨在为其在乳及其制品质量安全快速检测等方面提供参考。     

Global trends in milk quality: implications for the Irish dairy industry

The quality of Irish agricultural product will become increasingly important with the ongoing liberalisation of international trade. This paper presents a review of the global and Irish dairy industries; considers the impact of milk quality on farm profitability, food processing and human health, examines global trends in quality; and explores several models that are successfully being used to tackle milk quality concerns. There is a growing global demand for dairy products, fuelled in part by growing consumer wealth in developing countries. Global dairy trade represents only 6.2% of global production and demand currently outstrips supply. Although the Irish dairy industry is small by global standards, approximately 85% of annual production is exported annually. It is also the world's largest producer of powdered infant formula. Milk quality has an impact on human health, milk processing and on-farm profitability. Somatic cell count (SCC) is a key measure of milk quality, with a SCC not exceeding 400,000 cells/ml (the EU milk quality standard) generally accepted as the international export standard. There have been ongoing improvements in milk quality among both established and emerging international suppliers. A number of countries have developed successful industry-led models to tackle milk quality concerns. Based on international experiences, it is likely that problems with effective translation of knowledge to practice, rather than incomplete knowledge per se, are the more important constraints to national progress towards improved milk quality.