干酪和酸乳制造原理DS

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1、1Cheesemaking&YoghurtmakingPrinciples干酪和酸乳制造原理DSMFoodSpecialties2Contents目录•TheMilk•牛奶•FermentedMilkProducts(FMP)•酸乳产品•ManufacturingPrinciples制造原理•ManufacturingProcess制造工艺•Cheese•干酪•ManufacturingPrinciples制造原理•ManufacturingProcess制造工艺•CheeseRipening干酪成熟DS

2、MFoodSpecialties3Contents目录•TheMilk•牛奶•FermentedMilkProducts(FMP)•酸乳产品•ManufacturingPrinciples制造原理•ManufacturingProcess制造工艺•Cheese•干酪•ManufacturingPrinciples制造原理•ManufacturingProcess制造工艺•CheeseRipening干酪成熟DSMFoodSpecialties4••••MilkComposition牛奶成分•Protein

3、s蛋白质•Caseins(majorprotein)酪蛋白（主要蛋白）•Wheyproteins乳清蛋白•Peptides&Aminoacids多肽和氨基酸•Fat脂肪•Carbohydrates(Lactose)碳水化合物（乳糖）•Other其他Minerals矿物质Vitamins维生素endogenousmilkenzymes牛奶内源酶citrates,urea,......柠檬酸盐，脲，等DSMFoodSpecialties5MilkComposition牛奶成分Protein%蛋白质Fat%脂肪

4、Lactose%乳糖TotalSolids%总固形物Cow奶牛Holstein黑白花牛Jersey娟姗牛Ewe母羊Goat山羊3.55.55.35.33.13.95.53.14.94.94.64.612.215.016.312.0DSMFoodSpecialties6MilkComposition牛奶成分•MilkproteinsandMilkfatare“organised”•牛奶蛋白质和脂肪是“有机物”•Milkproteinsformthecaseinmicelle•牛奶的蛋白质由酪蛋白胶束形成•M

5、ilkfatformsfatglobules•牛奶的脂肪由脂肪球构成•Milkisatthesametime:•同时：•anoil-in-wateremulsion(fat)水包油体乳状液体系（脂肪）•acolloidsuspension(proteins)胶体悬浮体系（蛋白）•anaqueoussolution(wheyproteins,lactose,minerals,vitamins,etc)水溶液体系（乳清蛋白，乳糖，矿物质，维生素等）DSMFoodSpecialties7•••••MilkCom

6、ponents–Proteins牛奶成分—蛋白质•Caseins酪蛋白•Wheyproteins乳清蛋白•••s1,s2•-Lactoglobulin(majorWP)乳球蛋白•-Lactalbumin乳清蛋白•Immunoglobulines免疫球蛋白(antibodies)（抗体）Phosphorylated磷酸化IsoelectricpointpH4.6等电点pH4.6Relativethermostability相对热稳定性Micellarorganisation胶束组织EnzymaticCoag

7、ulation(proteases)凝固酶（蛋白酶）•Lactoferrin(Fefixingprotein)乳铁蛋白•RichinCystein富含半胱氨酸•Heatdenaturation加热变性•Coldgelationinpresenceofsalts盐溶液中冷凝胶•Peptides&Aminoacids多肽和氨基酸•proteoses–peptones蛋白胨(-caseinpeptides酪蛋白肽•freeaminoacids游离氨基酸•...DSMFoodSpecialties8MilkCom

8、ponents–Proteins牛奶成分—蛋白质DSMFoodSpecialties酪蛋白胶束酪蛋白逊胶束疏水核团簇9MilkComponents-Fat牛奶成分—脂肪•Milkfatisessentiallyamixoftriglycerides(98%offat);牛奶脂肪实质是一种甘油三酯混合体（98%脂肪）；severalfattyacids(uptoC19);seasonaletcvariations一些脂肪酸（大于