广西水牛奶干酪成熟期理化指标变化研究

为掌握广西水牛奶干酪成熟期理化指标的变化规律,以广西水牛和荷斯坦奶牛的鲜乳为材料,按干酪生产工艺生产干酪,并研究分析干酪成熟期（70 d）理化指标的变化情况。结果表明：水牛奶和荷斯坦牛奶干酪pH值、脂肪含量在干酪成熟初期呈明显下降趋势,中后期则趋于稳定;总固体（TS）随干酪成熟期延长逐渐增加,且荷斯坦牛奶干酪比水牛奶干酪增幅大;水牛奶干酪成熟期粗蛋白（CP）、真蛋白（TP）含量呈现微弱的先升高后降低趋势,但整体变化不大,而荷斯坦牛奶干酪CP、TP含量则随成熟期延长而呈下降趋势;在游离氨基酸（FAA）方面,除荷斯坦牛奶干酪的半胱氨酸（Cys）外,其他FAA含量均随干酪成熟期延长逐渐增加。

Physiochemical changes in cheese made from milk of Guangxi buffalo, during ripening stage

The present experiment was conducted to investigate the changes in physiochemical indices of cheese prepared from milk of Guangxi buffalo,during ripening stage.With the fresh milk of Guangxi buffalo and Holstein milk,the cheddar cheese was prepared according to normal cheese preparing process.During the ripening stage of 70 days,the changes in flavor and physicochemical characteristics of cheese were analyzed.The fat content and pH in cheeses made from milk of Guangxi buffalo and Holstein showed declining trend at earlier ripening stage,while these indices remained stable at later ripening stage.The total solids（TS） were increased with the elongation of ripening stage,while the increase in cheese made from milk of Holstein was higher than that from Guangxi buffalo milk.The crude protein and true protein contents in cheese made from milk of Guangxi buffalo at ripening stage did not differed significantly and showed lower increase followed by a declining trend,while that from Holstein milk showed a declining trend with the elongation of ripening stage.Further,all of the free amino acid contents except Cysteine in cheese made from milk of Holstein showed increase with the elongation of ripening stage.