【文章內(nèi)容簡介】 separation Whey DSM Food Specialties 35 Cheese manufacturing – Process Raw milk Pasteurisation Typically 7274176。 C / 1020 s一般采用 7274度 /1020s Kills potential pathogens in the milk可殺死乳中潛在病原菌 Doesn’t kill all anisms。 surviving microflora will affect flavour不能殺死所有生物體；幸存 的微生物會影響風(fēng)味 Milk preparation Standardisation Protein/fat ratio standardisation蛋白 /脂肪比例標(biāo)準(zhǔn)化 Concentration (ultrafiltration, microfiltration, ...)濃縮 Bactofugation離心除菌 low temperature heat treatment低溫?zé)崽幚? High temperature heat treatment高溫?zé)崽幚? Addition of milk solids乳固體 cold maturation with starters, ...發(fā)酵劑冷成熟 DSM Food Specialties Excessive heating causes lactoglobulin to bind to casein across the chymosinsensitive bond 105106 PHEMET GMP lactoglobulin 36 Cheese manufacturing – Process干酪加工工藝 Raw milk Pasteurisation Vat filling Coagulation Coagulant Milk preparation Standardisation Starters 177。 CaCl2, colours,... Cutting / Stirring 177。 Ripening Moulds Salting Pressing Curd Whey separation Whey DSM Food Specialties 37 Cheese manufacturing – Process Vat filling Coagulant Starters Excessive foaming can:過多的泡沫可以： slow acid production by starter發(fā)酵劑產(chǎn)生低酸 cause uneven coagulant distribution 導(dǎo)致混凝劑分布不均 cause uneven colour distribution 導(dǎo)致顏色不均 Colours, . anatto 177。 CaCl2, colours,... Coagulants混凝劑 Animal ren動物凝乳 Chymosin凝乳酶 Microbial proteases微生物蛋白酶 Plant proteases植物蛋白酶 Starters發(fā)酵劑 Acidify the milk酸化牛奶 Contribute to sensory properties of cheese by the action of their enzymes amp。 metabolites (ripening)通過酶 和代謝產(chǎn)物（成熟）作用可提 高奶酪的感官性能 chlorophyll, etc色素如胭脂樹橙 , 葉綠素等 Calcium Chroride (CaCl2) Promotes ionic crossbridging of caseins促進(jìn)離子交聯(lián)酪蛋白 Gives a stronger coagulum with the same amount of chymosin相同凝乳酶條件下使其有更強(qiáng)的凝固性 DSM Food Specialties 38 Cheese manufacturing – Process Raw milk Pasteurisation Vat filling Coagulation Coagulant Milk preparation Standardisation Starters 177。 CaCl2, colours,... Cutting / Stirring 177。 Ripening Moulds Salting Pressing Curd Whey separation Whey DSM Food Specialties 39 Cheese manufacturing – Process Coagulation凝固 Distribute the enzyme as evenly as possible in the vat使酶盡可能均勻的分布在桶中 Chymosin (acid protease) bees more active as the pH of the milk decreases隨乳液 pH的降低凝乳酶（蛋白酶）更活躍 Maximum temperature for chymosin is ca. 42176。 C。凝乳酶最高溫度 42度 activity begins to drop off above this temperature高于 42度活性下降 Enzyme activity increases approximately 3% per degree between 20176。 C and 38176。 C 2038度之間酶活性每度約降低 3% Cutting increases the surface area and enhances syneresis Acidity immediately drops (lower buffer capacity of whey vs. milk) Curd particles immediately begin to expel whey and shrink 攪拌可增加表面積和增強(qiáng)收縮能力， 酸度下降（相對牛奶，乳清緩沖能力低）， 排出乳清，收縮，凝乳顆粒形成 DSM Food Specialties Coagulation Cutting / Stirring 40 Cheese manufacturing – Process Raw milk Pasteurisation Vat filling Coagulation Coagulant Milk preparation Standardisation Starters 177。 CaCl2, colours,... Cutting / Stirring 177。 Ripening Moulds Salting Pressing Curd Whey separation Whey DSM Food Specialties 41 Cheese manufacturing – Process 干酪加工工藝 Freshly cut curd is very fragile and shatters easily if stirred vigorously Cutting knives must be sharp to avoid fat and protein losses Curd 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攪拌很容易破碎，切割刀 必須鋒利以防脂肪和蛋白損失；凝乳結(jié)構(gòu)相對開放，容易排出乳清； 凝乳收縮堅(jiān)硬，更能承受攪拌 Equilibrium whey/curd mixture乳清 /凝乳混合平衡 Cutting / Stirring Lactose乳糖 Whey separation pH Acid酸 Ca / P鈣 /磷 Whey DSM Food Specialties 42 Cheese manufacturing – Process干酪加工工藝 Acid Heat Ren Agitation Time Curd particle after short heal period Syneresis causes the curd particle to shrink and condense Cutting / Stirring Higher temperature enhances syneresis高溫促進(jìn)脫水收縮 Temperature increase affects starter growth溫度升高影響發(fā)酵劑生長 Stirring promotes syneresis攪拌促進(jìn)脫水收縮 Curd particles continue to shrink and firm up凝乳顆粒繼續(xù)收縮堅(jiān)硬 Longer stirout time can significantly reduce moisture levels in the cheese長時間攪拌可減少干酪中的水分 DSM Food Specialties Whey separation Whey 43 Cheese manufacturing – Process Washing (optional, . Gouda types)清洗（可選，例荷蘭產(chǎn)高德干酪） Removes lactose and lactic acid from curd從凝乳中去除乳糖和乳酸 Washing results in higher final cheese pH (limits lactose)清洗可獲得較高 pH的干酪（限制乳糖） Syneresis directly affected by water temperature (lowslows, highenhances)水溫直接影響脫 水收縮作用（低 慢，高 強(qiáng)） Long wash times remove more lactose and lactic acid from the curd清洗時間長，可排除更多的 乳糖和乳酸 Cool wash water reduces curd temperature and allows temperaturesensitive strains to return from stationary to log phase冷水清洗減少愈合溫度且允許溫度敏感株從穩(wěn)定期到對數(shù)生長期 Cutting / Stirring Equilibrium whey/curd mixture乳清 /凝乳混合平衡 Lactose乳糖 Whey separation pH Acid酸 DSM Food Specialties Ca / P鈣 /磷 Whey 44 Cheese manufacturing – Process Raw milk Pasteurisation Vat filling Coagulation Coagulant Milk preparation Standardisation Starters 177。 CaCl2, colours,... Cutting / Stirring 177。 Ripening Moulds Salting Pressing Curd Whey separation Whey DSM Food Specialties 45 Cheese manufacturing – Process Pressing壓榨