原生态DHA及新型风味羊奶卡门贝尔奶酪加工与品质评价

发布时间：2023-11-24 19:36

　　山羊乳及其产品因其独特的口味、丰富的营养以及被公认为健康食品而越来越受到欢迎。然而,山羊乳及其产品中因短链脂肪酸含量高引起的特殊风味,导致一些消费者对山羊乳及其产品的接受度较低。此外,与牛乳相比,羊乳在某些国家的生产水平较低,并且缺乏相应的研究和生产技术,限制了山羊乳及其制品市场占有率。这可以通过增强其营养价值及提高其感官特性的方法改善。在此背景下,本论文研究了饲喂补充微藻和改变干酪制作配方对山羊乳及其卡门培尔干酪的营养和感官特性的影响。本研究通过在饲料中补充微藻粉提高羊奶中原生态DHA含量,将牛乳与羊乳混合以及应用天然香料三种手段,以提高山羊乳卡门培尔干酪的营养及风味品质,开发功能性和风味独特的新型卡门贝尔奶酪。通过饲喂在奶山羊的饲料中添加富含DHA的微藻粉,可以提高羊乳和卡门培尔干酪脂肪酸组成,而不会影响羊乳产量,化学成分和干酪的感官特性。饲料中补充微藻增加了羊乳及其干酪制品中二十二碳六烯酸(DHA)和总n-3脂肪酸的含量,而降低了总饱和脂肪酸含量和n-6/n-3脂肪酸的比例。在卡门培尔干酪生产过程中向山羊乳中添加牛乳会影响干酪的产量,理化性质和脂肪酸分布。短链脂肪酸(癸酸;C6:...

【文章页数】：121 页

【学位级别】：博士

【文章目录】：
摘要
Abstract
CHAPTER 1 BACKGROUND AND OBJECTIVES OF THE STUDY
    1.1 General Introduction
    1.2 Basic and Fatty Acid Composition of Goat Milk and Its Products
    1.3 Origin and Varieties of Goat Milk Cheese
    1.4 Nutritional and Sensory Characteristics of Goat Milk Cheese
    1.5 Influence of Feed on Nutritional Quality of Goat Milk and Its Cheese
    1.6 Influence of Feed on Sensory Characteristics of Goat Milk Cheese
    1.7 Cheese-Making Recipes and Goat Milk Cheese Quality
    1.8 Camembert Cheese Production
        1.8.1 Camembert processing
        1.8.2 The ripening process in Camembert cheese
        1.8.3 Nutritional and health considerations of Camembert cheese
        1.8.4 Evaluation of sensory characteristics and appearance
    1.9 Objectives of the Study
CHAPTER 2 INCLUSION OF MICROALGAE IN THE CAPRINE DIET IMPROVES NUTRITIONAL AND SENSORY PROFILE OF MILK AND ITS CAMEMBERT CHEESE
    2.1 Introduction
    2.2 Materials and Methods
        2.2.1 Animals and experimental diets
        2.2.2 Measurements,sampling procedure and chemical analysis
        2.2.3 Cheese making
        2.2.4 Statistical analysis
    2.3 Results and Discussion
        2.3.1 Milk yield and composition
        2.3.2 Fatty acid composition of milk
        2.3.3 Cheese yield and chemical composition
        2.3.4 Oxidative stability of cheese
        2.3.5 Sensory evaluation of cheeses
        2.3.6 Fatty acid composition of cheese
    2.4 Conclusions
CHAPTER 3 CHANGES IN TEXTURE,COMPOSITION AND SENSORY CHARACTERISTICS OF CAMEMBERT CHEESE MADE FROM A MIXTURE OF GOAT MILK AND COW MILK DURING RIPENING
    3.1 Introduction
    3.2 Materials and Methods
        3.2.1 Cheese manufacture
        3.2.2 Cheese yield and chemical composition
        3.2.3 Lipolysis
        3.2.4 Proteolysis
        3.2.5 Color analysis
        3.2.6 Texture analysis
        3.2.7 Fatty acid profile
        3.2.8 Volatile Compounds
        3.2.9 Sensory analysis and consumer acceptance
        3.2.10 Experimental design and statistical analysis
    3.3 Results and Discussion
        3.3.1 Cheese yield and chemical composition
        3.3.2 Lipolysis
        3.3.3 Proteolysis
        3.3.4 Minerals content
        3.3.5 Fatty Acid profile
        3.3.6 Color analysis
        3.3.7 Texture profile
        3.3.8 Volatile Compounds
        3.3.9 Sensory analysis
    3.4 Conclusion
CHAPTER 4 EFFECTS OF SPICING ON CHEMICAL COMPOSITION,SENSORY QUALITY AND MICROBIAL COMPOSITION OF GOAT MILK CAMEMBERT CHEESE DURING RIPENING
    4.1 Introduction
    4.2 Screening Trial
    4.3 Materials and Methods(Actual Experimentation)
        4.3.1 Cheese manufacture
        4.3.2 Physicochemical properties
        4.3.3 Lipolysis
        4.3.4.Proteolysis
        4.3.5 Instrumental texture profile analysis(TPA)
        4.3.6 Volatile Compounds
        4.3.7 Sensory analysis
        4.3.8 Statistical analysis
    4.4 Results and Discussion
        4.4.1 Physicochemical properties
        4.4.2 Lipolysis
        4.4.3 Proteolysis
        4.4.4 Texture profile
        4.4.5 Microbial Composition and diversity
        4.4.6.Volatile compounds
        4.4.7 Sensory analysis
    4.5 Conclusion
CHAPTER 5 INNOVATION POINTS,CONCLUSIONS AND FUTURE DIRECTION
    5.1 Innovative Points
    5.2 Major Conclusions
    5.3 Recommendations for Future Research
ACKNOWLEDGEMENT
BRIEF RESUME
PUBLICATIONS
REFERENCES



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