娟姗牛乳制成起泡乳油品质之研究.docVIP

娟姍牛乳製成起泡乳油品質之研究 Quality Evaluation of Whipped Cream from Jersey Cow’s Milk 研究生：包弘圻 Pao, Hung-Chi 指導教授：林美貞 Lin, Mei-Jen 【摘要】 娟姍牛（Jersey）為耐粗食及抗熱性佳之乳用牛品種，並具有高乳蛋白質及乳脂肪之特性，對乳製品如乾酪、乳油及乳酪等之生產，具有相當高之利用價值。起泡乳油 whipping cream）是一種藉由脂肪部聚集後包覆氣泡，並分佈於空氣及乳清表面之乳狀液，具有高度黏性來支撐其結構，起泡乳油需含30-40%脂肪較容易打發起泡及具較佳之膨脹率。本試驗為利用娟姍牛乳高乳脂肪及高蛋白質之特性，來增加台灣地區娟姍牛乳乳製品之多樣性，並藉由乳化劑之添加提升其結構完整性，進而。試驗一為比較娟姍牛乳及荷蘭牛（Holstein）乳製成起泡乳油物理性狀之差異，將娟姍牛乳與荷蘭牛乳皆經由乳油分離機分離出乳油及脫脂乳，乳油標準化至乳脂率40%，經陳化後分析其理性狀。試驗二為娟姍牛乳製成之乳油並分別添加硬脂酸蔗糖酯 sucrose stearic acid?ester 、蔗糖sucrose，JS 及β-環狀糊精 β-cyclodextrinβ-CD ，觀察起泡乳油理性狀、官品評及保存時間之差異。試驗一試驗二結果顯示分別添加0.5%硬脂酸蔗糖酯及0.5%β-環狀糊精之乳油處理組，其顯微結構脂肪球分佈較為均勻，脂肪球粒徑大小也較為一致，而乳油處理組打發起泡至最大膨脹率時間相對於其它處理組來得長且膨脹率也相對較高，物性測定方面乳油處理組具有較高之黏度值，其氣泡安定性也顯著較佳。、及β-乳油處理組皆會隨時間增加其亮度值有顯著降低，而乳油處理組於不存時間下，其亮度值皆顯著高於乳油處理組；各處理組皆會隨時間增加TBA值有上升之趨勢，其中又以乳油處理組具有顯著之影響；氣味、味綿密感綜合上述，應用上述條件製成之娟姍牛乳乳油，並添加0.5%硬脂酸蔗糖酯，經打發起泡後具有較佳之物理性狀、保存安定性及官能品評，故可作為開發台灣飼養娟姍牛牛乳製品中起泡乳油之方法。β-環狀糊精、荷蘭牛、娟姍牛、硬脂酸蔗糖酯、起泡乳油Jersey milk has high?milk?protein?and?fat contents,?which is highly?valuable for commercial production cream, butter, and cheese. Whipped cream is a high-fat cream product with a complex emulsion system that is quiescently stable at freezing but unstable with the occurrence of partial coalescence when shearing. The objective of this work was to quality evaluation of whipped cream from Jersey cow’s milk. Experiment 1 investigated the physical characteristics of whipped cream made from both Jersey and Holstein cow’s milk in Taiwan. Both cream samples were collected by centrifugation at 38°C from Jersey milk and Holstein milk; afterwards, the fat contents of cream samples were standardized to 40% based on the Babcock method. After the cream was homogenized, it was pasteurized at 65°C for 30 minutes and tempered at 5°C for 24 hours aged before whipping. We measured the overrun, textural properties, foam instability, microstructure, and average particle size of whipped cream. Data were statistically analyzed with the SAS software. Microstructure results showed that