不同发酵剂对羊奶干酪成熟期间脂肪降解的影响

【目的】探讨3种发酵剂在羊奶干酪成熟期间对脂肪降解程度的影响。【方法】以鲜羊奶为原料，用嗜温发酵剂、嗜热发酵剂和混合发酵剂分别生产羊奶干酪， 并在羊奶干酪成熟的第1，7，15，30，60和90天分别取样，测定其酸度值（ADV）、过氧化值(POV)、羰基价（CBV）和硫代巴比妥酸值(TBA)。【结果】3种发酵剂在羊奶干酪成熟期间对脂肪降解有明显的影响，用嗜热发酵剂生产的羊奶干酪在干酪成熟期间脂肪降解程度较高，其ADV和POV显著高于用嗜温发酵剂和混合发酵剂生产的羊奶干酪（P<0.05）；CBV（干酪成熟的60～90 d）显著高于嗜温发酵剂生产的羊奶干酪（P<0.05）；TBA高于嗜温发酵剂和混合发酵剂生产的羊奶干酪，但差异不显著。用嗜温发酵剂和混合发酵剂生产的羊奶干酪脂肪降解程度较低。【结论】嗜温发酵剂和混合发酵剂可用于羊奶干酪生产。

Influence of different ferments on fat degradation during mature period of goat cheese

【Objective】The experiment was conducted to study the effect of three ferments on fat degradation during mature period of goat cheese.【Method】The fresh goat milk was used as raw material to produce goat cheese with mesophilic ferment,thermophilic ferment and the mixture of mesophilic and thermophilic ferments(1∶1).In addition,the research estimated the value of ADV,POV,CBV and TBA during mature period of goat cheese(1,7,15,30,60 and 90 d),respectively.【Result】During mature period of goat cheese,three ferments had obvious effects on the fat degradation of goat cheese.Goat cheese produced with thermophilic ferment had higher degree of fat degradation,and the value of ADV and POV was higher than the goat cheese produced with mesophilic and mixture ferment(P<0.05);The value of CBV was higher than the goat cheese produced with mesophilic ferment from 60 to 90 d(P<0.05);The value of TBA was higher than the goat cheese produced with mesophilic and mixture ferment(P>0.05).The goat cheese produced with mesophilic and mixture ferment had lower degree of fat degradation.【Conclusion】The mesophilic and mixture ferments were suitable for goat cheese production.