陈冲,宋晨龙,刘红艳,申宝堂,李双,张建强,曹荣安

• 1:黑龙江八一农垦大学食品学院

摘要(Abstract)：

该研究围绕牛乳Paneer奶酪的加工工艺和品质特征展开探讨。以新鲜牛乳为原料，采用单因素试验和响应面试验优化Paneer奶酪的最佳制作工艺，对成品奶酪的品质进行综合分析，并与印度水牛乳Paneer奶酪进行对比。结果表明，牛乳Paneer奶酪的最佳制备工艺为牛乳中脂肪含量4%、凝固温度85℃、凝固pH 5.3、CaCl_2添加量0.04%,在此条件下加工生产的Paneer奶酪风味浓郁、质地柔软、口感细腻，感官评分达最高值88.21分。与印度水牛乳Paneer奶酪相比，牛乳Paneer奶酪颜色偏黄；水分含量(55.90%)显著提升(P<0.05),脂肪含量(23.03%)和灰分含量(1.45%)显著降低(P<0.05),两者的蛋白质含量和乳糖含量无显著性差异(P>0.05),这种均衡的营养组成使牛乳Paneer奶酪更符合现代健康膳食的需求；质构分析显示，其具有更柔软的质地(硬度为7.22 N)、更适中的弹性(5.30 mm)、较低的胶黏性(3.25 N);扫描电子显微镜观察发现其蛋白间隙被脂肪球充分填充，蛋白质结构显得更加饱满，这使其在口感上更细腻，易于咀嚼。该研究为牛乳Paneer奶酪的具体应用与开发提供了基础数据参考。

关键词(KeyWords)： 牛乳;Paneer奶酪;响应面;质构;微观结构

Abstract:

Keywords:

基金项目(Foundation): 黑龙江八一农垦大学学成、引进人才科研启动项目(XYB202117);黑龙江八一农垦大学研究生创新基金项目(YJSCX2024-Y28);; 大庆市科技创新引导资金项目(DQ23KJYD002)

作者(Author): 陈冲,宋晨龙,刘红艳,申宝堂,李双,张建强,曹荣安

参考文献(References)：

• [1]李曦明,李凌飞,温燕龙,等.响应面法优化核桃鲜奶酪发酵工艺[J].中国调味品,2024,49(12):105-110.
• [2]MURTAZA A,UR-REHMAN S,ANJUM F M,et al.Cheddar cheese ripening and flavor characterization:review[J].Critical Reviews in Food Science and Nutrition,2014,54(10):1309-1321.
• [3]SZAFRANSKA O,SO??OWIEJ B G.Cheese sauces:characteristics of ingredients,manufacturing methods,microbiological and sensory aspects[J].Journal of Food Process Engineering,2020,43(4):13364.
• [4]FRANCATELLI E.National Soups[M]//The Modern Cook,London:Routledge,2014:101-105.
• [5]ESPINOSA-RAM??REZ J.Seasonings for Snack Foods[M]//Snack Foods,Boca Raton:CRC Press,2022:179-200.
• [6]JOSIPOVIC R,MEDVEREC Z,FRECE J,et al.Improved properties and microbiological safety of novel cottage cheese containing spices[J].Food Technology and Biotechnology,2015,53(4):454-462.
• [7]张永清,郭志伟,张媛,等.蓝莓枸杞蜂蜜奶酪的研制[J].中国调味品,2022,47(3):150-153.
• [8]徐振丽,陈计峦,裴龙英,等.奶酪风味及芳香物质研究进展[J].中国调味品,2019,44(12):181-184.
• [9]KHAN U,PAL M A.Paneer production:a review[J].Journal of Food Science and Technology,2011,48(6):645-660.
• [10]KUMAR S,RAI C,NIRANJAN K,et al.Paneer-an Indian soft cheese variant:review[J].Journal of Food Science and Technology,2014,51:821-831.
• [11]SANYAL K,YADAV P L.Improvement in quality of reduced-fat paneer from buffalo milk through sodium chloride incorporation[J].Buffalo Journal,2000:153-162.
• [12]白建,薛建娥.黑豆豆乳添加量对Mozzarella奶酪成熟过程中品质的影响[J].中国酿造,2021,40(2):154-158.
• [13]徐飞鸿,安保森,付永猛,等.新鲜奶酪球的加工工艺研究及品质测定[J].中国乳品工业,2023,51(8):57-64.
• [14]CHOI S,CHOI J H,HAN D J,et al.Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems[J].Meat Science,2010,84(1):212-218.
• [15]JIA J,CHEN Y W,SHI C,et al.Preparation and characterization of cellulose regenerated from phosphoric acid[J].Journal of Agricultural and Food Chemistry,2013,61(50):12405-12414.
• [16]BHATTACHARYA C,MATHUR O N,SRINIVASAN M R,et al.Studies on the method of production and shelf life of Paneer (cooking type of acid coagulated Cottage cheese)[J].Journal of Food Science and Technology,1971,8(3):117-120.
• [17]DRAKE A,MIRACLE R E,MCMAHON D J.Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses[J].Journal of Dairy Science,2010,93(11):5069-5081.
• [18]BANKS M.The technology of low-fat cheese manufacture[J].International Journal of Dairy Technology,2004,57(4):199-207.
• [19]WALDRON S,HOFFMANN W,BUCHHEIM W,et al.Role of Milk Fat in Dairy Products[M]//Advanced Dairy Chemistry,Volume 2:Lipids,Cham:Springer International Publishing,2020:245-305.
• [20]HASSAN A M,EL-GAWAD A,MONA A M,et al.Flavour compounds in cheese[J].International Journal of Academic Research,2012,4(5):169-181.
• [21]郭本恒.干酪[M].北京:化学工业出版社,2004:24-25.
• [22]GHODEKER R.Factors affecting quality of paneer-a review[J].Indian Dairyman,1989,41:161-164.
• [23]ROSE D,TESSIER H.Composition of ultrafiltrates from milk heated at 80 to 230 F.In relation to heat stability[J].Journal of Dairy Science,1959,42(6):969-980.
• [24]BRULE G,DEL SOL R,FAUQUANT J,et al.Mineral salts stability in aqueous phase of milk:influence of heat treatments[J].Journal of Dairy Science,1978,61(9):1225-1232.
• [25]WALSTRA P,JENNESS R.Dairy Chemistry Physics[M].New York:Wiley-Interscience,1984:77-79.
• [26]SATPUTE T,SWAMI S B.Paneer-unripe variety of soft cheese-a review[J].International Journal of Food and Fermentation Technology,2023,13(2):167-193.
• [27]李月,谢羽斐,李扬,等.乳清蛋白变性和清酪蛋白比对再制稀奶油稳定性和搅打特性的影响[J].食品科学,2023,44(24):68-74.
• [28]杨楠,梁琪,甘伯中,等.热处理对牛乳酪蛋白胶束结构影响的研究进展[J].中国乳品工业,2012,40(1):46-49.
• [29]DE SUKUMAR.Outlines of Dairy Technology[M].New Delhi:Wiley Eastern,1983:382-466.
• [30]夏书芹,张雅婷,张晓鸣,等.p H对酪蛋白-葡聚糖共聚物胶束结构和性质的影响[J].食品科学,2014,35(5):37-42.
• [31]SACHDEVA S,PROKOPEK D,REUTER H.Technology of paneer from cow milk[J].Japanese Journal of Dairy and Food Science,1991,40:85-90.
• [32]王鹏杰,吴建平,张昊,等.钙离子对酪蛋白胶束结构影响的光谱学研究[J].光谱学与光谱分析,2014,34(1):92.
• [33]KHALESI M,FITZGERALD J.Impact of variation in calcium level on the technofunctional properties of milk protein concentrate[J].Colloids and Surfaces A:Physicochemical and Engineering Aspects,2022,643:128741.
• [34]PAUL P,PINTO S,CHAUDHARY R M.Optimization of ingredients and selected processing parameters for development of coconut flavoured Paneer-like soft cheese[J].Journal of Pharmacognosy and Phytochemistry,2020,9(3):508-516.
• [35]SHEEHAN J,GUINEE T P.Effect of p H and calcium level on the biochemical,textural and functional properties of reduced-fat Mozzarella cheese[J].International Dairy Journal,2004,14(2):161-172.
• [36]白建,张巧仙,尹志,等.新型鸡肉黄花酱的工艺研究[J].中国调味品,2025,50(2):174-179.
• [37]CONBOY E R,ROSS R P,STANTON C.Carotenoids in milk and the potential for dairy based functional foods[J].Foods,2021,10(6):263.
• [38]KHAN T,NADEEM M,IMRAN M,et al.Antioxidant capacity and fatty acids characterization of heat treated cow and buffalo milk[J].Lipids in Health and Disease,2017,16:1-10.
• [39]SINDHU S.Suitability of buffalo milk for products manufacturing[J].Indian Dairyman,1996,48(2):41-47.
• [40]LOGAN A,AULDIST M,GREENWOOD J,et al.Natural variation of bovine milk fat globule size within herd[J].Journal of Dairy Science,2014,97(7):4072-4082.
• [41]BRITTEN M,GIROUX J.Rennet coagulation of heated milk:review[J].International Dairy Journal,2022,124:105179.
• [42]HICKEY D,AUTY M A E,WILKINSON M G,et al.The influence of cheese manufacture parameters on cheese microstructure,microbial localisation and their interactions during ripening:review[J].Trends in Food Science&Technology,2015,41(2):135-148.
• [43]KALAB M,GUPTA K,DESAI H K,et al.Development of microstructure in raw,fried,and fried and cooked paneer made from buffalo,cow,and mixed milks[J].Food Structure,1988,7(1):10.
• [44]GAWANDE H,ARORA S,MITTAN R,et al.Effect of milk protein standardization using high milk protein ingredients on texture,composition and yield of paneer[J].Applied Food Research,2023,3(1):100286.
• [45]李向莹,赵烜,秦于思,等.钙与乳蛋白的相互作用机制及对其功能特性的影响研究进展[J].食品科学,2019,40(19):340-345.
• [46]LAL N D,O'CONNOR C J,EYRES L.Application of emulsifiers/stabilizers in dairy products of high rheology[J].Advances in Colloid and Interface Science,2006,123:433-437.