Protein fractionation by microfiltration of goat milk: Influence on proteolysis, metabolites and sensory characteristics of cheeses produced throughout lactation

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2024-10-17 DOI:10.1016/j.idairyj.2024.106110

Beate Bjørgan , Siv B. Skeie , Paula Varela , Anne-Grethe Johansen

引用次数: 0

Abstract

This study addresses seasonal variations in goat milk by examining the effects of microfiltration (MF) and micro- and diafiltration (MDF) in standardising goat milk composition for cheese production. The research focuses on MF and MDF treatments at two lactation stages, analysing their impact on the quality of a hard goat milk cheese. Key parameters such as total solids, pH, organic acids, free amino acids, protein profiles, and sensory properties during cheese ripening were evaluated. Sensory attributes were assessed using Quantitative Descriptive Analysis (QDA), revealing different profiles between treatments. The MF cheeses showed a balanced profile, while MDF cheeses varied more in sourness, acidity, and texture, also influenced by lactation stage.

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通过微过滤对山羊奶进行蛋白质分馏：对整个哺乳期生产的奶酪的蛋白质分解、代谢物和感官特性的影响

这项研究通过考察微过滤（MF）和微及重过滤（MDF）对奶酪生产中山羊奶成分标准化的影响来解决山羊奶的季节性变化问题。研究重点是两个泌乳阶段的微滤和中滤处理，分析它们对硬羊奶奶酪质量的影响。对奶酪成熟过程中的关键参数，如总固形物、pH 值、有机酸、游离氨基酸、蛋白质概况和感官特性进行了评估。使用定量描述性分析法（QDA）对感官属性进行了评估，结果显示不同处理之间的感官属性各不相同。中质干酪表现出均衡的特征，而中密度干酪在酸味、酸度和质地方面差异较大，这也受到哺乳期的影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.