1,Cheese making & Yoghurt making,Principles 干酪和酸乳制造原理,DSM Food Specialties,2,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,3,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,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,5,Milk 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,3.5 5.5 5.3 5.3,3.1 3.9 5.5 3.1,4.9 4.9 4.6 4.6,12.2 15.0 16.3 12.0,DSM Food Specialties,6,Milk 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,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pH4.6 Relative 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,8,Milk 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,9,Milk Components - Fat 牛奶成分脂肪, Milk fat is essentially a mix of triglycerides (98% of fat); 牛奶脂肪实质是一种甘油三酯混合体（98%脂肪）；,several fatty acids (up to C19); seasonal etc variations 一些脂肪酸（大于19个碳）；季节性等的变化, Fat globules phospholipid / protein membrane various Size,脂肪球磷脂/蛋白质膜各种大小,DSM Food Specialties,10,Milk components Lactose 牛奶成分乳糖, Lactose is the sole milk carbohydrate 乳糖是牛奶中唯一的一种糖,-galactoside 半乳糖苷, Hydrolysed by -galactosidases (lactases) 半乳糖苷酶水解（乳糖酶）,DSM Food Specialties,11,Milk Components Endogenous enzymes内源酶, Plasmin (alkaline, thermostable, seasonal variations) 纤溶酶（碱性，耐热性，季节性变化）, Lipoprotein Lipase (LPL; inactivated by pasteurisation) 脂蛋白脂酶（LPL；巴氏杀菌法灭活）, Phosphatases (acid & alkaline) 磷酸酶（酸&碱）, Acid Protease 酸性蛋白酶, .,DSM Food Specialties,12,Milk Components Other 牛奶成分其他 Minerals 矿物质 Calcium 钙 Phosphorus 磷 Magnesium 镁,.,Vitamins (A, D, E, K, B1, B2, B6, B12) 维生素 Citrates柠檬酸盐, ,Urea 脲 .,DSM Food Specialties,13,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,14,FMP Manufacturing The Products 酸乳制造的产品 Yoghurt 酸乳 Ayran / Laban / Lebneh / . Yoghurt-like fermented milks (e.g. yoghurt + probiotics) Buttermilk / karnemelk / filmjlk 白脱牛奶,Vilii,Kefir / koumis Sour Cream 酸奶油 . DSM Food Specialties,15,FMP Manufacturing Principles 酸奶制造的原则 When acid is added into milk, the pH drops 当酸加到牛奶中时，pH降低 When the pH drops under the isoelectric point for caseins, i.e. 4.6, acid precipitation of caseins occurs and a gel is formed 当pH降到酪蛋白等电点4.6以下时，酪蛋白 沉淀并形成凝胶 In FMP production, acid is produced by Lactic Acid Bacteria 在FMP产品中，酸是有乳酸菌产生, Heating of milk at high temperature,denaturation of the,whey proteins (WP) casein gel 高温加热牛奶 乳清蛋白变性 乳清蛋白纳入到酪蛋白 凝胶体系 DSM Food Specialties,incorporation of WP into the,16,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,17,FMP Manufacturing Process 酸乳制造工艺,DSM Food Specialties,18,FMP Manufacturing Process 酸乳制造工艺,Preparation of the milk base,DSM Food Specialties,19,FMP Manufacturing Process 酸乳制造工艺 Milk base formulation 牛奶基本配方 Standardisation proteins/fat (cream, conc. milk, milk 蛋白/脂肪标准化（奶油，浓缩奶，奶粉，,powder, whey powder, caseinates, etc) 乳清粉，酪蛋白酸盐等） Sugar, artif. sweeteners, glucose / fructose syrups,. 白砂糖，人工合成甜味剂，果葡糖浆等 Stabilisers (starch, hydrocolloids, .)稳定剂（淀粉，亲水胶体等） Raw milk 原料奶 Mixing混料,