干酪和酸乳制造原理DS.ppt

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1、1Cheese making&Yoghurt makingPrinciples干酪和酸乳制造原理干酪和酸乳制造原理DSM Food Specialties2Contents 目录目录 The Milk 牛奶牛奶 Fermented Milk Products(FMP)酸乳产品酸乳产品 Manufacturing Principles 制造原理 Manufacturing Process 制造工艺 Cheese 干酪 Manufacturing Principles 制造原理 Manufacturing Process 制造工艺 Cheese Ripening 干酪成熟DSM Food Spec

2、ialties3Contents 目录目录 The Milk 牛奶牛奶 Fermented Milk Products(FMP)酸乳产品酸乳产品 Manufacturing Principles 制造原理 Manufacturing Process 制造工艺 Cheese 干酪 Manufacturing Principles 制造原理 Manufacturing Process 制造工艺 Cheese Ripening 干酪成熟DSM Food Specialties4Milk Composition 牛奶成分牛奶成分 Proteins 蛋白质蛋白质 Caseins(major protei

3、n)酪蛋白（主要蛋白）Whey proteins 乳清蛋白 Peptides&Amino acids 多肽和氨基酸 Fat 脂肪脂肪 Carbohydrates(Lactose)碳水化合物（乳糖）碳水化合物（乳糖）Other 其他其他Minerals 矿物质Vitamins 维生素endogenous milk enzymes 牛奶内源酶citrates,urea,.柠檬酸盐，脲，等DSM Food Specialties5Milk Composition 牛奶成分牛奶成分Protein%蛋白质蛋白质Fat%脂肪脂肪Lactose%乳糖乳糖Total Solids%总固形物总固形物Cow 奶牛

4、奶牛Holstein黑白花牛黑白花牛Jersey娟姗牛娟姗牛 Ewe母羊母羊Goat 山羊山羊3.55.55.35.33.13.95.53.14.94.94.64.612.215.016.312.0DSM Food Specialties6Milk Composition 牛奶成分牛奶成分 Milk proteins and Milk fat are“organised”牛奶蛋白质和脂肪是“有机物”Milk proteins form the casein micelle 牛奶的蛋白质由酪蛋白胶束形成 Milk fat forms fat globules 牛奶的脂肪由脂肪球构成 Milk i

5、s at the same time:同时：an oil-in-water emulsion(fat)水包油体乳状液体系（脂肪）a colloid suspension(proteins)胶体悬浮体系（蛋白）an aqueous solution(whey proteins,lactose,minerals,vitamins,etc)水溶液体系（乳清蛋白，乳糖，矿物质，维生素等）DSM Food Specialties7Milk Components Proteins 牛奶成分牛奶成分蛋白质蛋白质 Caseins 酪蛋白酪蛋白 Whey proteins 乳清蛋白乳清蛋白s1,s2 -Lact

6、oglobulin(major WP)乳球蛋白 -Lactalbumin 乳清蛋白 Immunoglobulines 免疫球蛋白(antibodies)（抗体）Phosphorylated 磷酸化Isoelectric point pH 4.6 等电点pH4.6Relative thermostability相对热稳定性Micellar organisation胶束组织Enzymatic Coagulation(proteases)凝固酶（蛋白酶）Lactoferrin(Fe fixing protein)乳铁蛋白 Rich in Cystein 富含半胱氨酸 Heat denaturatio

7、n 加热变性 Cold gelation in presence ofsalts 盐溶液中冷凝胶 Peptides&Amino acids多肽和氨基酸多肽和氨基酸 proteoses peptones 蛋白胨(-casein peptides酪蛋白肽 free amino acids游离氨基酸 .DSM Food Specialties8Milk Components Proteins 牛奶成分牛奶成分蛋白质蛋白质DSM Food Specialties酪蛋白胶束酪蛋白逊胶束疏水核团簇9Milk Components -Fat 牛奶成分牛奶成分脂肪脂肪 Milk fat is essentia

8、lly a mix of triglycerides(98%of fat);牛奶脂肪实质是一种甘油三酯混合体（98%脂肪）；several fatty acids(up to C19);seasonal etc variations一些脂肪酸（大于19个碳）；季节性等的变化 Fat globules phospholipid/protein membrane various Size脂肪球磷脂/蛋白质膜各种大小DSM Food Specialties10Milk components Lactose 牛奶成分牛奶成分乳糖乳糖 Lactose is the sole milk carbohydr

9、ate 乳糖是牛奶中唯一的一种糖-galactoside半乳糖苷 Hydrolysed by -galactosidases(lactases)半乳糖苷酶水解（乳糖酶）DSM Food Specialties11Milk Components Endogenous enzymes内源酶内源酶 Plasmin(alkaline,thermostable,seasonal variations)纤溶酶（碱性，耐热性，季节性变化）Lipoprotein Lipase(LPL;inactivated by pasteurisation)脂蛋白脂酶（LPL；巴氏杀菌法灭活）Phosphatases(ac

10、id&alkaline)磷酸酶（酸&碱）Acid Protease 酸性蛋白酶酸性蛋白酶 .DSM Food Specialties12Milk Components Other 牛奶成分牛奶成分其他其他 Minerals 矿物质矿物质Calcium 钙钙Phosphorus 磷磷Magnesium 镁.Vitamins(A,D,E,K,B1,B2,B6,B12)维生素Citrates柠檬酸盐柠檬酸盐Urea 脲脲.DSM Food Specialties13Contents 目录目录 The Milk 牛奶牛奶 Fermented Milk Products(FMP)酸乳产品酸乳产品 Man

11、ufacturing Principles 制造原理 Manufacturing Process 制造工艺 Cheese 干酪 Manufacturing Principles 制造原理 Manufacturing Process 制造工艺 Cheese Ripening 干酪成熟DSM Food Specialties14FMP Manufacturing The Products 酸乳制造的产品酸乳制造的产品Yoghurt 酸乳Ayran/Laban/Lebneh/.Yoghurt-like fermented milks(e.g.yoghurt+probiotics)Buttermilk

12、/karnemelk/filmjlk 白脱牛奶 ViliiKefir/koumis Sour Cream 酸奶油 .DSM Food Specialties15FMP Manufacturing Principles 酸奶制造的原则酸奶制造的原则 When acid is added into milk,the pH drops 当酸加到牛奶中时，pH降低 When the pH drops under the isoelectric point forcaseins,i.e.4.6,acid precipitation of caseins occurs and agel is formed

13、 当pH降到酪蛋白等电点4.6以下时，酪蛋白 沉淀并形成凝胶 In FMP production,acid is produced by Lactic AcidBacteria 在在FMP产品中，酸是有乳酸菌产生产品中，酸是有乳酸菌产生 Heating of milk at high temperaturedenaturation of thewhey proteins(WP)casein gel 高温加热牛奶 乳清蛋白变性 乳清蛋白纳入到酪蛋白 凝胶体系 DSM Food Specialtiesincorporation of WP into the16Contents 目录目录 The M

14、ilk 牛奶牛奶 Fermented Milk Products(FMP)酸乳产品酸乳产品 Manufacturing Principles 制造原理 Manufacturing Process 制造工艺 Cheese 干酪 Manufacturing Principles 制造原理 Manufacturing Process 制造工艺 Cheese Ripening 干酪成熟DSM Food Specialties17FMP Manufacturing Process 酸乳制造工艺酸乳制造工艺DSM Food Specialties18FMP Manufacturing Process 酸乳

15、制造工艺酸乳制造工艺Preparation of the milk baseDSM Food Specialties19FMP Manufacturing Process 酸乳制造工艺酸乳制造工艺Milk base formulation 牛奶基本配方牛奶基本配方Standardisation proteins/fat(cream,conc.milk,milk 蛋白/脂肪标准化（奶油，浓缩奶，奶粉，powder,whey powder,caseinates,etc)乳清粉，酪蛋白酸盐等）Sugar,artif.sweeteners,glucose/fructose syrups,.白砂糖，人工

16、合成甜味剂，果葡糖浆等Stabilisers(starch,hydrocolloids,.)稳定剂（淀粉，亲水胶体等）Raw milk 原料奶原料奶Mixing混料混料Legislation!法规法规Pasteurization杀菌杀菌(72C/30s)DSM Food SpecialtiesRehydration定容定容Homogeneisation均质均质Pasteurisation杀菌杀菌(90-95C/2-5min)20FMP Manufacturing Process酸乳制造工艺酸乳制造工艺Homogenisation 均质均质 High pressure/high temperat

17、ure treatment高压/高温处理 Aim:to reduce fat globule sizereduce natural“creaming”(cream layer on top of low-fat milk layer)目的：减小脂肪球体积 减少天然“乳状液分层”（奶油层在低脂乳层顶部）DSM Food Specialties21FMP Manufacturing Process酸乳制造工艺酸乳制造工艺End-product终产物终产物Characteristics特性特性StarterInoculation接种接种Legislation!法规法规DSM Food Special

18、ties22FMP Manufacturing Process酸乳制造工艺酸乳制造工艺Codex Alimentarius CODEX STAN 243-2003食品法典委员会食品法典委员会-法典法典243-20032.DESCRIPTION说明说明2.1 FERMENTED MILK发酵乳发酵乳Fermented Milk is a milk product obtained by fermentation of milk,which milk may havebeen manufactured from products obtained from milk with or without

19、 compositionalmodification as limited by the provision in Section 3.3,by the action of suitablemicroorganisms and resulting in reduction of pH with or without coagulation(iso-electricprecipitation).These starter microorganisms shall be viable,active and abundant in theproduct to the date of minimum

20、durability.If the product is heat-treated after fermentation therequirement for viable microorganisms does not apply.Certain Fermented Milks are characterized by specific starter culture(s)used for fermentationas follows:Yoghurt:Symbiotic cultures of Streptococcus thermophilus and Lactobacillusdelbr

21、ueckii subsp.bulgaricus.DSM Food Specialties23FMP Manufacturing Process酸乳制造工艺酸乳制造工艺DSM Food Specialties24FMP Manufacturing Process酸乳制造工艺酸乳制造工艺DSM Food Specialties25FMP Manufacturing Process 酸乳制造工艺酸乳制造工艺Fermentation发酵发酵Typically 42-43C;一般42-43度also at 37-39C/down to 30C也有37-39度/低于30度Great impact on t

22、extureof final product对终产对终产 品质构影响较大品质构影响较大Impact on(post)acidification影响酸度影响酸度Starter inocStirring&Cooling(15-25C)搅拌搅拌&冷却冷却Fruit Prep etcaddition 加入水果等加入水果等FermentationFilling灌装灌装冷却Cooling(4C)DSM Food Specialties26Contents 目录目录 The Milk 牛奶牛奶 Fermented Milk Products(FMP)酸乳产品酸乳产品 Manufacturing Princi

23、ples 制造原理 Manufacturing Process 制造工艺 Cheese 干酪 Manufacturing Principles 制造原理 Manufacturing Process 制造工艺 Cheese Ripening 干酪成熟DSM Food Specialties27Cheese manufacturing Principle 1干酪制造原理干酪制造原理1 A protease hydrolyses the hydrophilic -casein”hair”on the surface of the casein micelles(glucomacropeptide)蛋

24、白酶水解酪蛋白胶束表面的亲水性基团 Acid from starter enhances rennet action 发酵剂产酸增强凝乳作用DSM Food Specialties28Cheese manufacturing Principle 2干酪制造原理干酪制造原理2 The charge of the micelle is modified and the micelles胶束电荷改性胶束电荷改性aggregate forming first strings then a gel且胶束聚集一串后凝胶 Fat&starter cells are trapped in the gel脂肪和

25、发酵剂细胞被圈在凝胶体系中 Whey proteins and lactose remain soluble in the water phase 乳清蛋白和乳糖在水体系中保持溶解DSM Food Specialties29O-H+Cheese manufacturing Principle 3干酪制造原理干酪制造原理3Fresh Milk has a Net Negative Chargeon the CaseinsThe caseins are held together withcalcium-phosphate bridgesO-+Ca+-OThe Isoelectric Point(

26、PI),where the netcharge is zero,isapproximately pH 4.7O-+Ca+-OAcid solubilizes calcium and neutralizesnegative charges on the caseinsO-+Ca+-OH+-ODSM Food SpecialtiesNeutralizing charges allow the proteinsto come together and fuseH+-OO-+HH+-OO-+H30Cheese manufacturing Principle 4干酪制造原理干酪制造原理4 A contr

27、olled amount of water is then removed from thegel in a controlled way by acidification,cutting,stirring,heating,etc水控制量通过酸化，切割，搅拌，加热等方式除去 A“ripening”or“ageing”phase might follow,i.e.enzymaticor chemical transformation of its components to form thefinal cheese成熟或老化阶段：酶或化学反式使其成分改变 最终形成奶酪DSM Food Speci

28、alties310.7)2.5)3.2Cheese manufacturing Principle 5原理原理5Milk Composition牛奶成分牛奶成分(Holstein)ComponentWaterFatLactoseApprox.%87.63.64.9Proteins(Caseins 78%=(Whey 22%=Minerals0.7Recovery of Milk Solidsin Cheese(Cheddar)cheddar 奶酪中乳固体还原成分%RecoveredDSM Food SpecialtiesConstituentWaterFatCaseinLactoseWhey

29、Protein/Saltsin Cheese4.592.596.04.029.032Contents 目录目录 The Milk 牛奶牛奶 Fermented Milk Products(FMP)酸乳产品酸乳产品 Manufacturing Principles 制造原理 Manufacturing Process 制造工艺 Cheese 干酪 Manufacturing Principles 制造原理 Manufacturing Process 制造工艺 Cheese Ripening 干酪成熟DSM Food Specialties33Cheese manufacturing Proces

30、s干酪加工工艺干酪加工工艺Raw milkPasteurisationVat fillingCoagulationCoagulantMilk preparationStandardisationStarters CaCl2,colours,.Cutting/Stirring RipeningMouldsSaltingPressingCurdWhey separationWheyDSM Food Specialties原料奶原料奶巴杀巴杀大桶灌装大桶灌装凝固凝固搅拌搅拌乳清分离乳清分离乳清乳清标准化标准化混凝剂混凝剂发酵剂发酵剂氯化钙，色素等氯化钙，色素等凝乳凝乳模具模具成熟成熟盐渍盐渍压制压制

31、34Cheese manufacturing Process干酪加工工艺干酪加工工艺Raw milkPasteurisationVat fillingCoagulationCoagulantMilk preparationStandardisationStarters CaCl2,colours,.Cutting/Stirring RipeningMouldsSaltingPressingCurdWhey separationWheyDSM Food Specialties35Cheese manufacturing ProcessRaw milkPasteurisationTypically

32、 72-74C/10-20 s一般采用一般采用72-74度度/10-20sKills potential pathogens in the milk可杀死乳中潜在病原菌可杀死乳中潜在病原菌Doesnt kill all organisms;surviving microflorawill affect flavour不能杀死所有生物体；幸存不能杀死所有生物体；幸存 的微生物会影响风味的微生物会影响风味Milk preparationStandardisationProtein/fat ratio standardisation蛋白蛋白/脂肪比例标准化脂肪比例标准化Concentration(u

33、ltrafiltration,microfiltration,.)浓缩浓缩Bactofugation离心除菌离心除菌low temperature heat treatment低温热处理低温热处理High temperature heat treatment高温热处理高温热处理Addition of milk solids乳固体乳固体cold maturation with starters,.发酵剂冷成熟发酵剂冷成熟DSM Food SpecialtiesExcessive heating causes -lactoglobulin to bindto -casein across the

34、chymosin-sensitive bond105-106PHE-METGMP-lactoglobulin36Cheese manufacturing Process干酪加工工艺干酪加工工艺Raw milkPasteurisationVat fillingCoagulationCoagulantMilk preparationStandardisationStarters CaCl2,colours,.Cutting/Stirring RipeningMouldsSaltingPressingCurdWhey separationWheyDSM Food Specialties37Chees

35、e manufacturing ProcessVat fillingCoagulantStartersExcessive foaming can:过多的泡沫可以：过多的泡沫可以：slow acid production by starter发酵剂产生低酸发酵剂产生低酸cause uneven coagulant distribution导致混凝剂分布不均导致混凝剂分布不均cause uneven colour distribution导致颜色不均导致颜色不均Colours,e.g.anatto CaCl2,colours,.Coagulants混凝剂混凝剂Animal rennet动物凝乳动物

36、凝乳Chymosin凝乳酶凝乳酶Microbial proteases微生物蛋白酶微生物蛋白酶Plant proteases植物蛋白酶植物蛋白酶Starters发酵剂发酵剂-Acidify the milk酸化牛奶酸化牛奶-Contribute to sensoryproperties of cheese by theaction of their enzymes&metabolites(ripening)通过酶通过酶和代谢产物（成熟）作用可提和代谢产物（成熟）作用可提高奶酪的感官性能高奶酪的感官性能chlorophyll,etc色素如胭脂树橙色素如胭脂树橙,叶绿素等叶绿素等Calcium C

37、hroride(CaCl2)Promotes ionic cross-bridging of caseins促进离子交联酪蛋白促进离子交联酪蛋白Gives a stronger coagulum with the sameamount of chymosin相同凝乳酶条件下使其有更强的凝固性相同凝乳酶条件下使其有更强的凝固性DSM Food Specialties38Cheese manufacturing ProcessRaw milkPasteurisationVat fillingCoagulationCoagulantMilk preparationStandardisationSta

38、rters CaCl2,colours,.Cutting/Stirring RipeningMouldsSaltingPressingCurdWhey separationWheyDSM Food Specialties39Cheese manufacturing ProcessCoagulation凝固凝固Distribute the enzyme as evenly as possible in thevat使酶尽可能均匀的分布在桶中使酶尽可能均匀的分布在桶中Chymosin(acid protease)becomes more active asthe pH of the milk de

39、creases随乳液随乳液pH的降低凝乳酶（蛋白酶）更活跃的降低凝乳酶（蛋白酶）更活跃Maximum temperature for chymosin is ca.42C;凝乳酶最高温度凝乳酶最高温度42度度activity begins to drop off above this temperature高于高于42度活性下降度活性下降Enzyme activity increases approximately 3%perdegree between 20C and 38C 20-38度之间酶活性每度约降低度之间酶活性每度约降低3%Cutting increases the surface

40、area and enhances syneresisAcidity immediately drops(lower buffer capacity of wheyvs.milk)Curd particles immediately beginto expel whey and shrink 搅拌可增加表面积和增强收缩能力，搅拌可增加表面积和增强收缩能力，酸度下降（相对牛奶，乳清缓冲能力低），酸度下降（相对牛奶，乳清缓冲能力低），排出乳清，收缩，凝乳颗粒形成排出乳清，收缩，凝乳颗粒形成DSM Food SpecialtiesCoagulationCutting/Stirring40Cheese

41、 manufacturing ProcessRaw milkPasteurisationVat fillingCoagulationCoagulantMilk preparationStandardisationStarters CaCl2,colours,.Cutting/Stirring RipeningMouldsSaltingPressingCurdWhey separationWheyDSM Food Specialties41Cheese manufacturing Process 干酪加工工艺干酪加工工艺Freshly cut curd is very fragile and s

42、hatters easily if stirred vigorouslyCutting knives must be sharp to avoid fat and protein lossesCurd still has a relatively open structure and readily expels whey Healing allows the curd to shrink and firm up,to better withstand agitation during cook新形成的凝乳如果大力搅拌很容易破碎，切割刀新形成的凝乳如果大力搅拌很容易破碎，切割刀必须锋利以防脂肪

43、和蛋白损失；凝乳结构相对开放，容易排出乳清；必须锋利以防脂肪和蛋白损失；凝乳结构相对开放，容易排出乳清；凝乳收缩坚硬，更能承受搅拌凝乳收缩坚硬，更能承受搅拌 Equilibrium whey/curd mixture乳清乳清/凝乳混合平衡凝乳混合平衡Cutting/StirringLactose乳糖乳糖Whey separationpHAcid酸酸Ca/P钙钙/磷磷WheyDSM Food Specialties42Cheese manufacturing Process干酪加工工艺干酪加工工艺Acid HeatRennet AgitationTimeCurd particle aftersh

44、ort heal periodSyneresis causes thecurd particle to shrinkand condenseCutting/StirringHigher temperature enhances syneresis高温促进脱水收缩高温促进脱水收缩Temperature increase affects starter growth温度升高影响发酵剂生长温度升高影响发酵剂生长Stirring promotes syneresis搅拌促进脱水收缩搅拌促进脱水收缩Curd particles continue to shrink and firm up凝乳颗粒继续收缩

45、坚硬凝乳颗粒继续收缩坚硬Longer stir-out time can significantly reducemoisture levels in the cheese长时间搅拌可减少干酪中的水分长时间搅拌可减少干酪中的水分DSM Food SpecialtiesWhey separationWhey43Cheese manufacturing ProcessWashing(optional,e.g.Gouda types)清洗（可选，例荷兰产高德干酪）Removes lactose and lactic acid from curd从凝乳中去除乳糖和乳酸Washing results i

46、n higher final cheese pH(limits lactose)清洗可获得较高pH的干酪（限制乳糖）Syneresis directly affected by water temperature(low-slows,high-enhances)水温直接影响脱水收缩作用（低-慢，高-强）Long wash times remove more lactose and lactic acid from the curd清洗时间长，可排除更多的乳糖和乳酸Cool wash water reduces curd temperature and allows temperature-se

47、nsitive strains to return fromstationary to log phase冷水清洗减少愈合温度且允许温度敏感株从稳定期到对数生长期Cutting/StirringEquilibrium whey/curd mixture乳清乳清/凝乳混合平衡凝乳混合平衡Lactose乳糖乳糖Whey separationpHAcid酸酸DSM Food SpecialtiesCa/P钙钙/磷磷Whey44Cheese manufacturing ProcessRaw milkPasteurisationVat fillingCoagulationCoagulantMilk pr

48、eparationStandardisationStarters CaCl2,colours,.Cutting/Stirring RipeningMouldsSaltingPressingCurdWhey separationWheyDSM Food Specialties45Cheese manufacturing ProcessPressing压榨压榨Gives cheese its final shape赋予干酪最后的形状赋予干酪最后的形状Eliminates openings between curd particles清除凝乳颗粒间的缝隙清除凝乳颗粒间的缝隙Promotes curd

49、 fusion by bringing curd促进融合，使颗粒紧密接触促进融合，使颗粒紧密接触particles into close contactPresses more free whey from the curd(smallquantity)压出更多的乳清（小数量）压出更多的乳清（小数量）All lactose remaining in the curd should befermented by 24 hours凝乳中的所有乳糖发酵凝乳中的所有乳糖发酵24hDSM Food SpecialtiesMouldsPressingCurd46Cheese manufacturing P

50、rocessCheddaring堆酿堆酿A special process,specific to Cheddar cheese types 这是切达干酪的特殊工艺这是切达干酪的特殊工艺 Curd is let to set few minutes凝乳放置几分钟凝乳放置几分钟“Loaves”of curd are cut,turned and stack再被分割成相同大再被分割成相同大 小的几块，翻转堆叠小的几块，翻转堆叠After completing the turning,the curd is milled,然后切成小块，然后切成小块，then dry salted and place