Dairy Foods Cheese

摘要

In this research, we aim to develop a technology for manufacturing highquality cheddar style cheese using fully reconstituted milk system madefrom dried milk components and water to mimic key structural and flavorattributes of cheese made from fresh milk (M). Cheese made from reconstitutedmilk are different than the cheese made from fresh milk in termsof textural characteristics and flavor profiles. By using microfiltration andspray drying, we manufactured a milk fat globule membrane (MFGM)enriched ingredient from buttermilk, the ingredient is named as buttermilkconcentrate (BMC). BMC was used to emulsify butter fat droplet in thereconstituted milk system (RM-BMC) for mimicking the sizes, surfacestructure and composition of native milk fat globules found in the freshcheese milk. Reconstituted milk (RM) made without BMC is the control.Laser diffraction, confocal microscopy, electron microscopy and electrophoresisstudies confirmed that the oil droplets in RM-BMC systemhave similar characteristics in comparison with native milk fat globules.However, the xanthine oxidase (a MFGM protein) load on the surfaceof oil droplet is 50% lower in RM-BMC (P < 0.05). After 5-mo ripening,the microstructure of RM-BMC-cheese can mimic fresh milk cheese(M-cheese) in terms of protein gel network and fat droplet distribution.SPME-GC-MS technique was used for analyzing volatile compounds incheeses after different ripening period (fresh, 1-, 3-, 5-mo), in total weidentified 38 volatile compounds (VOCs) consisting of ketones (9), aldehydes(7), benzenes (5) acids (4), terpenes (4), sulfurs (3), alcohols (2),lactone (1) and furan (1). Principal component analysis (PCA) of VOCcomposition ratios showed encouraging results that, after 5-mo ripening,RM-BMC-cheese showed similarity to M-cheese in terms of VOCprofile because PC2 (16.6%) groups these 2 type samples together anddiscriminates the control (RM-cheese) apart. Moreover, at the same ripeningpoint, the flavor profile of M-cheese is very different than the controlbecause they are well separated by both PC1 (49.3%) and PC2 (16.6%).