干酪和酸乳制造原理(DSM).pptVIP

32 Contents 目录 ? The Milk ? 牛奶 ? Fermented Milk Products (FMP) ? 酸乳产品 ? Manufacturing Principles 制造原理 ? Manufacturing Process 制造工艺 ? Cheese ? 干酪 ? Manufacturing Principles 制造原理 ? Manufacturing Process 制造工艺 ? Cheese Ripening 干酪成熟 DSM Food Specialties 33 Cheese manufacturing – Process干酪加工工艺 Raw milk Pasteurisation Vat filling Coagulation Coagulant Milk preparation Standardisation Starters ± CaCl2, colours,... Cutting / Stirring ± Ripening Moulds Salting Pressing Curd Whey separation Whey DSM Food Specialties 原料奶 巴杀 大桶灌装 凝固 搅拌 乳清分离 乳清 标准化 混凝剂 发酵剂 氯化钙，色素等 凝乳 模具 成熟 盐渍 压制 34 Cheese manufacturing – Process干酪加工工艺 Raw milk Pasteurisation Vat filling Coagulation Coagulant Milk preparation Standardisation Starters ± CaCl2, colours,... Cutting / Stirring ± Ripening Moulds Salting Pressing Curd Whey separation Whey DSM Food Specialties 35 Cheese manufacturing – Process Raw milk Pasteurisation Typically 72-74°C / 10-20 s一般采用72-74度/10-20s Kills potential pathogens in the milk可杀死乳中潜在病原菌 Doesn’t kill all organisms; surviving microflora will affect flavour不能杀死所有生物体；幸存 的微生物会影响风味 Milk preparation Standardisation Protein/fat ratio standardisation蛋白/脂肪比例标准化 Concentration (ultrafiltration, microfiltration, ...)浓缩 Bactofugation离心除菌 low temperature heat treatment低温热处理 High temperature heat treatment高温热处理 Addition of milk solids乳固体 cold maturation with starters, ...发酵剂冷成熟 DSM Food Specialties Excessive heating causes -lactoglobulin to bind to -casein across the chymosin-sensitive bond 105-106 PHE-MET GMP -lactoglobulin 36 Cheese manufacturing – Process干酪加工工艺 Raw milk Pasteurisation Vat filling Coagulation Coagulant Milk preparation Standardisation Starters ± CaCl2, colours,... Cutting / Stirring ± Ripening Moulds Salting P