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投稿时间：2018-11-21
投稿时间：2018-11-21
中文摘要: 探究部分牛乳替代羊乳时Halloumi 干酪的产率和品质。结果表明：提高原料乳中羊乳的体积比时，Halloumi干酪的产率、蛋白含量也显著提高，当牛羊乳的体积比为0∶1 和1∶1 时，产率分别高达12.03%和11.99%，两者差异性不显著（P＞0.05）；且羊乳的比率越高，Halloumi 的硬度和咀嚼性显著越强（P＜0.05），但弹性和凝聚性差异性不显著（P＞0.05）；但牛羊乳体积比1∶1 的Halloumi 干酪在气味和质地方面的得分显著高于牛羊乳的体积比为0∶1 综合各项品质指标，最终确定牛羊比最佳配体积比为1∶1。
Abstract:Effect of ratio of cattle and sheep milk on the yield and quality of Halloumi cheese were investigated.Higher yield and protein content of Halloumi cheese were obtained when the proportion of sheep milk was increased.When the ratio of cattle to sheep milk was 0∶1（volume ratio），and 1∶1（volume ratio），the yield was up to 12.03%and 11.99%，respectively.There was no significant difference between them （P＞0.05）.In terms of texture quality，the hardness and chewiness of Halloumi cheese increased significantly （P＜0.05）with the rising of the ratio of sheep milk，while the springiness and cohesiveness changed little （P＞0.05）.Furthermore，the sensory quality of Halloumi made of 1∶1 （volume ratio），ratio of cattle and sheep milk obviously outperformed that made of 0∶1 （volume ratio），ratio especially at smell and texture.Overall，the best ratio of cattle and sheep milk was 1∶1（volume ratio）.
keywords: Halloumi cheese ratio of cattle and sheep milk yield physicochemical quality texture sensory quality
文章编号：201918003 中图分类号： 文献标志码：
基金项目:国家重点研发项目（2018YFC1604305-01）；Halloumi 奶酪和儿童再制奶酪开发项目（FH-YF20170620）
| 作者 | 单位 |
| 赵赛楠1，李佳栋2，齐国俊3，冷友斌4，肖光辉4，蒋世龙4，谢庆刚4，张兰威5，韩雪1 | 哈尔滨工业大学化工与化学学院，黑龙江哈尔滨150001；2.黑龙江省绿色食品科学研究院，黑龙江哈尔滨150028；3.起司食品科技有限责任公司，天津300457；4.黑龙江飞鹤乳业有限公司，北京100015；5.中国海洋大学食品科学与工程学院，山东青岛266000 |
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