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新型植物基酸奶制备关键技术（图）
植物基 酸奶
2023/10/11
本团针以花生、核桃等坚果为原料，以消费者可接受度为导向，采用自助研发的预处理工艺并结合复合菌种发酵成功开发了花生酸奶、核桃酸奶加工工艺，产品糖酸比适宜，并在感官、质构、流变和活菌数等方面均与传统酸奶相近。
新型人造奶油替代品制备关键技术（图）
新型人造奶油 涂抹性 塑性
2022/11/10
中国农业科学院农产品加工研究所王强团队采用热交联、酶交联、高速剪切和高压均质的方法制备各类植物蛋白的微凝胶颗粒，并基于该微凝胶颗粒制备Pickering乳液，进一步研发出基于Pickering乳液的新型植脂奶油，产品搅打起泡性能良好，塑性较强，发泡体积可膨胀2.9倍，与市售搅打稀奶油接近，且具有相似的微观形态，该产品不含氢化植物油且色泽更加天然柔白，具有进一步开发奶油系列产品的应用潜力。此外，本团...
以新鲜牛乳为原料，通过添加益生菌发酵及低温干燥技术，开发了休闲、天然、健康的奶酪产品。休闲奶酪系列产品富含高蛋白、天然高钙和高能量，营养价值丰富。与民族地区传统奶食品主要以奶粉、麦芽糊精、淀粉等为原料制成的产品相比，该系列产品主要以新鲜的牛乳为原料，采用创新工艺，可开发出不同风味和口感的产品，该系列产品适合广大青少年、白领阶层人群或在应急条件下食用。
液态乳品质提升及质量控制关键技术研究与示范应用（图）
液态乳品 品质提升 质量控制
2024/11/22
该成果属于农产品加工领域乳品加工与质量控制应用技术。针对超高温灭菌乳（UHT）无菌性酶促变质经常发生、巴氏杀菌奶保质期短、液态奶品质评价指标体系缺乏等问题，构建了巴氏杀菌乳和UHT乳品质评价及质量安全控制体系，通过技术集成与示范，实现了巴氏杀菌乳及UHT乳提质增效的目标。（1）揭示了原料乳中内源性及污染微生物的外源性耐热酶等是引起巴氏杀菌乳及UHT乳变质的主要原因；建立了杀菌产品中微量残留酶活的快...
功能性乳蛋白粉清洁生产关键技术（图）
功能性 乳蛋白粉 清洁生产
2024/11/22
近年来，我国对功能性乳蛋白粉等基料的需求量日益剧增，特别是婴幼儿奶粉需要大量的乳清蛋白粉，但目前几乎全部依靠进口，受制于国外企业，企业生产成本较高，因此，迫切需要在国内自主研发并建立功能性乳基料生产关键技术，本项技术正是在这样背景下立项、实施并成功地得到应用示范，显著提高了企业效益，具有广阔的推广应用前景。
奶酪系列产品加工技术（图）
奶酪 牛奶
2024/11/22
本成果以牛奶为原料，制备了适合国内市场消费的马苏里拉奶酪、切达奶酪、烘烤奶酪、新鲜奶酪、条形奶酪、霉菌奶酪、再制奶酪等系列产品。加工中通过酶促、超滤及蛋白交联等新技术优化集成，缩短了干酪成熟时间，切达干酪成熟时间由18周缩短为12周，并保持良好的干酪品质；Camembert干酪提高了得率近10%、瑞士型干酪共轭亚油酸含量是常规含量的1.5倍以上。再制干酪可以制备切片干酪、涂抹干酪、烟熏干酪肠等形式...
Isomers of c18:1 and c18:2 Acids in Fresh and Stored Fermented Milks Produced with Selected Starter Cultures
trans fatty acids milk drinks storage time
2016/12/9
The effect of the applied starter cultures and storage time of fermented milk drinks on the content of cis-9, trans-11 octadecadienoic acid (CLA), as well as trans isomers of C18:1 and C18:2 acids wer...
Use of an Exogenous Carboxypeptidase to Accelerate Proteolysis in Reggianito Cheese
Reggianito cheese proteolysis ripening exogenous enzymes
2016/12/9
The effect of an exogenous commercial carboxypeptidase on the proteolysis of Reggianito cheese was evaluated. Cheeses were manufactured using 4 concentrations of enzyme: 0, 5, 10, and 20 g/100 l milk....
Native and non native sheep breed differences in canestrato pugliese cheese quality:a resource for a sustainable pastoral system
native breed pecorino cheese nutritional quality volatile organic compounds
2016/12/9
Canestrato Pugliese is an Italian uncooked hard cheese made by the Protected Designation of Origin (PDO) status. In the past, it was manufactured with milk from local sheep breeds (Altamurana and Lecc...
Dairy intake and fecundability in 2 preconception cohort studies
fertility Internet prospective studies dairy lactose calcium
2018/11/12
Background: Animal studies have shown that a high intake of galactose, a breakdown product of lactose, increases ovarian toxicity. Few epidemiologic studies, to our knowledge, have examined the associ...
Quality Enhancement of Edam-Like Cheese Made From Goat’s Milk
Made From Goat’s Milk Edam-Like
2016/6/2
In the present work, Edam-like cheese was made from Zaraibi goats’ milk. The milk originated from goats fed on diets supplemented with low canola seeds (LCS, 5%) and high canola seeds (HCS, 10%), low ...
Fermented buttermilk-based beverage:impact on young volunteers’health parameters
functional beverages lipid metabolism milk protein concentrate
2016/5/11
The technology of a functional fermented buttermilk-based beverage was developed and the impact of beverage consumption on the health parameters of young volunteers was studied. Three functional bever...
Application of lactic acid bacteria for production of fermented beverages based on rice flour
cITP HPLC fermentation rice sensory analysis viscosity
2015/10/9
We investigated the suitability of rice flour for fermented beverage production using various strains of lactic acid bacteria. Fermentation led to a decrease in pH from 5.04–5.17 to 3.74–4.35. At the ...
乳酸杆菌是肠道益生菌,主要通过其表面的黏附因子定殖于肠道而发挥益生作用。为了研究乳酸杆菌表面性质与黏附能力之间的关系,选择五种乳酸杆菌,分别进行自聚集能力、表面疏水性及与致病菌大肠杆菌ATCC25922和枯草芽孢杆菌K的共聚能力测定。同时,利用氯化锂和高碘酸钠分别处理乳酸杆菌后再与致病菌进行共聚作用,研究乳酸杆菌表面参与黏附的活性物质。结果表明,约氏乳酸杆菌F0421和副干酪乳酸杆菌M5-L具有良...
Current trend and future prospective of functional probiotic milk chocolates and related products–a review
antioxidants dietary fibers functional foods L. helveticus MTCC 5463 microencapsulation
2015/7/28
The world market of functional dairy products including ice-cream, cheese, sour cream, yoghurt, dahi, butter milk, powdered milk, and frozen desserts has been rapidly growing. The incorporation of pro...