Use of sweet sheep buttermilk in the manufacture of reduced-fat sheep milk cheese

被引：8
|
作者：
Sakkas, Lambros [1 ]
Alatini, Efrosini [1 ]
Moatsou, Golfo [1 ]
机构：
[1] Agr Univ Athens, Dept Food Sci & Human Nutr, Lab Dairy Res, Iera Odos 75, Athens 11855, Greece
来源：
INTERNATIONAL DAIRY JOURNAL | 2021年 / 120卷
关键词：
GLOBULE-MEMBRANE MATERIAL; CREAM BUTTERMILK; CHEDDAR CHEESE; HEAT-TREATMENT; MICROSTRUCTURE; FUNCTIONALITY; TEMPERATURE; TECHNOLOGY; CALCIUM; POWDER;
D O I：
10.1016/j.idairyj.2021.105079
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Semi-hard cheeses were manufactured from sheep milk with protein to fat ratios of 1:1 (A) and 2:1 without (B) or with supplementation (C) with lyophilised sweet sheep buttermilk (SSB) and ripened at 4 or 11 degrees C. Comparing with B counterpart, the addition of SSB resulted in increased moisture and moisture in non-fat substances content of cheese C and retardation of secondary proteolysis. Phospholipid content of cheese C was 574, 68 or 151 mg 100 g(-1) fat, cheese or dry matter, respectively, being higher (P < 0.05) than those of A and B. SSB supplementation increased hardness and gumminess and decreased adhesiveness and meltability of the cheese. Colour values of cheese C were similar to those of A whereas its flavour score was higher than those of A and B. Overall, the SSB and the decrease of ripening temperature positively affected the characteristics of reduced-fat semi-hard sheep milk cheese. (C) 2021 Elsevier Ltd. All rights reserved.
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页数：11
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