干酪和酸乳制造原理.pptxVIP

干酪和酸乳制造原理第1页/共75页 3Contents 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第2页/共75页 4????Milk Composition 牛奶成分? Proteins 蛋白质? Caseins (major protein) 酪蛋白（主要蛋白）? Whey proteins 乳清蛋白? Peptides Amino acids 多肽和氨基酸? Fat 脂肪? Carbohydrates (Lactose) 碳水化合物（乳糖）? Other 其他Minerals 矿物质Vitamins 维生素endogenous milk enzymes 牛奶内源酶citrates, urea, ... ... 柠檬酸盐，脲，等DSM Food Specialties第3页/共75页 5Milk Composition 牛奶成分Protein %蛋白质Fat %脂肪Lactose %乳糖Total Solids %总固形物Cow 奶牛 Holstein黑白花牛 Jersey娟姗牛 Ewe母羊Goat 山羊3.55.55.35.33.13.95.53.14.94.94.64.612.215.016.312.0DSM Food Specialties第4页/共75页 6Milk Composition 牛奶成分? Milk proteins and Milk fat are “organised”? 牛奶蛋白质和脂肪是“有机物”? Milk proteins form the casein micelle? 牛奶的蛋白质由酪蛋白胶束形成? Milk fat forms fat globules? 牛奶的脂肪由脂肪球构成? Milk is at the same time:? 同时：? an oil-in-water emulsion (fat) 水包油体乳状液体系（脂肪）? a colloid suspension (proteins)胶体悬浮体系（蛋白）? an aqueous solution (whey proteins, lactose, minerals, vitamins, etc) 水溶液体系（乳清蛋白，乳糖，矿物质，维生素等）DSM Food Specialties第5页/共75页 7?????Milk Components – Proteins 牛奶成分—蛋白质? Caseins 酪蛋白? Whey proteins 乳清蛋白???s1,s2? -Lactoglobulin (major WP)乳球蛋白? -Lactalbumin 乳清蛋白? Immunoglobulines 免疫球蛋白 (antibodies) （抗体）Phosphorylated 磷酸化Isoelectric point pH 4.6 等电点pH4.6Relative thermostability相对热稳定性Micellar organisation胶束组织Enzymatic Coagulation(proteases)凝固酶（蛋白酶） ? Lactoferrin (Fe fixing protein)乳铁蛋白 ? Rich in Cystein 富含半胱氨酸 ? Heat denaturation 加热变性 ? Cold gelation in presence of salts 盐溶液中冷凝胶? Peptides Amino acids多肽和氨基酸 ? proteoses – peptones 蛋白胨( - casein peptides酪蛋白肽 ? free amino acids游离氨基酸 ? ...DSM Food Specialties第6页/共75页 8Milk Components – Proteins 牛奶成分—蛋白质DSM Food Specialties酪蛋白胶束酪蛋白逊胶束疏水核团簇第7页/共75页 9Mil