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《Food Science》 2017-06
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Optimization of Processing Parameters and Nutritive Composition Analysis of Milk Cake(Chinese Cheese)

TAO Liang;PAN Xinjie;LIN Jing;WANG Hongyan;HUANG Aixiang;College of Food Science and Technology, Yunnan Agricultural University;College of Plant Protection, Yunnan Agricultural University;  
This study aimed to optimize the formulation of milk coagulant and coagulation conditions for improved quality and productivity of milk cake(Chinese cheese) produced from fresh Holstein cow milk and milk-coagulating protease from the stems of Dregea sinensis var. corrugata using combination of one-factor-at-a-time method and response surface methodology. The results showed that the best formulation of milk coagulant consisted of the protease from Dregea sinensisvar. corrugata 17.95%, citric acid 0.023 3%, and calcium chloride 0.009 85%, and the best coagulation temperature was 83.25 ℃. The sensory score of milk cake made by the optimized process was 85.7 ± 1.32, which was significantly higher than that made by the traditional acidic water method(P 0.05). Water, crude protein and crude fat contents of our product were(52.94 ± 1.03)%,(20.09 ± 0.57)%, and(22.54 ± 0.48)%, respectively. The contents of ash, calcium, and phosphorus were increased significantly as compared with that obtained using the traditional process(P 0.05). The contents of free amino acid and free fatty acid in milk cake obtained in this study were(77.64 ± 5.80) and(1 953.76 ± 53.53) mg/100 g, respectively. It was a good source of vitamin containing significantly contents of fat-soluble VA and VE(P 0.05). The microstructure of milk cakes made by the traditional and new methods was different; the former showed a lamellar or cluster structure, whereas the latter presented a three-dimensional network structure. Moreover, the milk cake made by the optimized process was bright in color, having a homogeneous texture, unique flavor and plant aroma. It was a highly nutritional product with improved quality compared with that made by the traditional process.
【Fund】: 国家自然科学基金地区科学基金项目(31160331);; 云南省高校食品加工与安全控制重点实验室项目(云教科[2014]16号);; 云南省现代农业奶牛产业技术体系乳品加工质量安全建设项目(2016KJTX008);; 云岭产业技术领军人才项目(云发改人事[2014]1782号)
【CateGory Index】: TS252.56
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【Citations】
Chinese Journal Full-text Database 10 Hits
1 Tao Liang;Wang Hong-yan;Nie Yan-fen;Ma Yuan-yuan;Huang Ai-xiang;College of Food Science and Technology, Yunnan Agricultural University;College of Plant Protection, Yunnan Agricultural University;;Study on the New Resource of Milk Coagulant from Dregea sinensis(Hemsl.)[J];食品工业;2015-11
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3 TAO Liang;SU Ke-qiao;YANG Li-ting;HUANG Ai-xiang;Yunnan Agricultural University;;Research on processing and product quality of instant goat cake added with ham[J];中国乳品工业;2015-03
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【Co-citations】
Chinese Journal Full-text Database 8 Hits
1 TAO Liang;SU Ke-qiao;YIN Qiu-lan;HUANG Ai-xiang;Yunnan Agricultural University, College of Plant Protection;Yunnan Agricultural University, College of Food Science and Technology;;New process of buffalo milk cake by the Dregea Sinensis coagulant[J];中国乳品工业;2015-10
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3 LIU Zi-zhen1,ZHANG Yu-bin1,HAN Ling1,YU Qun-li1,BAO Shan-ke2,FENG Yu-cheng3(1.College of Food Science and Technology,Gansu Agricultural University,Lanzhou 730070,China; 2.Institute of Haibei State Animal Husbandry and Veterinary Science,Datong 810200,China; 3.Cattle Farm in Qinghai Province,Datong 810100,China);Study on meet quality of baby yak and adult yak from Datong County of Qinghai Pronvince[J];甘肃农业大学学报;2013-02
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