1Cheese making & Yoghurt makingPrinciples干酪和酸乳制造原理干酪和酸乳制造原理DSM Food Specialties2Contents 目录目录 The Milk 牛奶牛奶 Fermented Milk Products (FMP) 酸乳产品酸乳产品 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 Specialties3Contents 目录目录 The Milk 牛奶牛奶 Fermented Milk Products (FMP) 酸乳产品酸乳产品 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 Specialties4Milk Composition 牛奶成分牛奶成分 Proteins 蛋白质蛋白质 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 脂肪脂肪 Carbohydrates (Lactose) 碳水化合物（乳糖）碳水化合物（乳糖） Other 其他其他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 Specialties5Milk Composition 牛奶成分牛奶成分Protein %蛋白质蛋白质Fat %脂肪脂肪Lactose %乳糖乳糖Total Solids %总固形物总固形物Cow 奶牛奶牛Holstein黑白花牛黑白花牛Jersey娟姗牛娟姗牛 Ewe母羊母羊Goat 山羊山羊3.55.55.35.33.13.95.53.14.94.94.64.612.215.016.312.0DSM Food Specialties6Milk Composition 牛奶成分牛奶成分 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 Specialties7Milk Components Proteins 牛奶成分牛奶成分蛋白质蛋白质 Caseins 酪蛋白酪蛋白 Whey proteins 乳清蛋白乳清蛋白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 ofsalts 盐溶液中冷凝胶 Peptides & Amino acids多肽和氨基酸多肽和氨基酸 proteoses peptones 蛋白胨( -casein peptides酪蛋白肽 free amino acids游离氨基酸 .DSM Food Specialties8Milk Components Proteins 牛奶成分牛奶成分蛋白质蛋白质DSM Food Specialties酪蛋白胶束酪蛋白逊胶束疏水核团簇9Milk Components - Fat 牛奶成分牛奶成分脂肪脂肪 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 Specialties10Milk components Lactose 牛奶成分牛奶成分乳糖乳糖 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 Specialties11Milk Components Endogenous enzymes内源酶内源酶 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 酸性蛋白酶酸性蛋白酶 .DSM Food Specialties12Milk Components Other 牛奶成分牛奶成分其他其他 Minerals 矿物质矿物质Calcium 钙钙Phosphorus 磷磷Magnesium 镁.Vitamins (A, D, E, K, B1, B2, B6, B12) 维生素Citrates柠檬酸盐柠檬酸盐Urea 脲脲.DSM Food Specialties13Contents 目录目录 The Milk 牛奶牛奶 Fermented Milk Products (FMP) 酸乳产品酸乳产品 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 Specialties14FMP Manufacturing The Products 酸乳制造的产品酸乳制造的产品Yoghurt 酸乳Ayran / Laban / Lebneh / .Yoghurt-like fermented milks (e.g. yoghurt + probiotics)Buttermilk / karnemelk / filmjlk 白脱牛奶 ViliiKefir / koumis Sour Cream 酸奶油 .DSM Food Specialties15FMP Manufacturing Principles 酸奶制造的原则酸奶制造的原则 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 forcaseins, i.e. 4.6, acid precipitation of caseins occurs and agel 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 AcidBacteria 在在FMP产品中，酸是有乳酸菌产生产品中，酸是有乳酸菌产生 Heating of milk at high temperaturedenaturation of thewhey 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 Specialtiesincorporation of WP into the16Contents 目录目录 The Milk 牛奶牛奶 Fermented Milk Products (FMP) 酸乳产品酸乳产品 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 Specialties17FMP Manufacturing Process 酸乳制造工艺酸乳制造工艺DSM Food Specialties18FMP Manufacturing Process 酸乳制造工艺酸乳制造工艺Preparation of the milk baseDSM Food Specialties19FMP Manufacturing Process 酸乳制造工艺酸乳制造工艺Milk base formulation 牛奶基本配方牛奶基本配方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 原料奶原料奶Mixing混料混料Legislation!法规法规Pasteurization杀菌杀菌(72C/30s)DSM Food SpecialtiesRehydration定容定容Homogeneisation均质均质Pasteurisation杀菌杀菌(90-95C/2-5min)20FMP Manufacturing Process酸乳制造工艺酸乳制造工艺Homogenisation 均质均质 High pressure / high temperature treatment高压/高温处理 Aim: to reduce fat globule sizereduce natural“creaming” (cream layer on top of low-fat milk layer)目的：减小脂肪球体积 减少天然“乳状液分层”（奶油层在低脂乳层顶部）DSM Food Specialties21FMP Manufacturing Process酸乳制造工艺酸乳制造工艺End-product终产物终产物Characteristics特性特性StarterInoculation接种接种Legislation!法规法规DSM Food Specialties22FMP Manufacturing Process酸乳制造工艺酸乳制造工艺Codex Alimentarius CODEX STAN 243-2003食品法典委员会食品法典委员会-法典法典243-20032. DESCRIPTION说明说明2.1 FERMENTED MILK发酵乳发酵乳Fermented Milk is a milk product obtained by fermentation of milk, which milk may havebeen manufactured from products obtained from milk with or without compositionalmodification as limited by the provision in Section 3.3, by the action of suitablemicroorganisms and resulting in reduction of pH with or without coagulation (iso-electricprecipitation). These starter microorganisms shall be viable, active and abundant in theproduct to the date of minimum durability. If the product is heat-treated after fermentation therequirement for viable microorganisms does not apply.Certain Fermented Milks are characterized by specific starter culture(s) used for fermentationas follows:Yoghurt: Symbiotic cultures of Streptococcus thermophilus and Lactobacillusdelbrueckii subsp. bulgaricus.DSM Food Specialties23FMP Manufacturing Process酸乳制造工艺酸乳制造工艺DSM Food Specialties24FMP Manufacturing Process酸乳制造工艺酸乳制造工艺DSM Food Specialties25FMP Manufacturing Process 酸乳制造工艺酸乳制造工艺Fermentation发酵发酵Typically 42-43C;一般42-43度also at 37-39C / down to 30C也有37-39度/低于30度Great impact on textureof final product对终产对终产 品质构影响较大品质构影响较大Impact on (post) acidification影响酸度影响酸度Starter inocStirring & Cooling (15-25C)搅拌搅拌&冷却冷却Fruit Prep etcaddition 加入水果等加入水果等FermentationFilling灌装灌装冷却Cooling (4C)DSM Food Specialties26Contents 目录目录 The Milk 牛奶牛奶 Fermented Milk Products (FMP) 酸乳产品酸乳产品 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 Specialties27Cheese manufacturing Principle 1干酪制造原理干酪制造原理1 A protease hydrolyses the hydrophilic -casein ”hair”on the surface of the casein micelles (glucomacropeptide) 蛋白酶水解酪蛋白胶束表面的亲水性基团 Acid from starter enhances rennet action 发酵剂产酸增强凝乳作用DSM Food Specialties28Cheese manufacturing Principle 2干酪制造原理干酪制造原理2 The charge of the micelle is modified and the micelles胶束电荷改性胶束电荷改性aggregate forming first strings then a gel且胶束聚集一串后凝胶 Fat & starter cells are trapped in the gel脂肪和发酵剂细胞被圈在凝胶体系中 Whey proteins and lactose remain soluble in the water phase 乳清蛋白和乳糖在水体系中保持溶解DSM Food Specialties29O- H+Cheese manufacturing Principle 3干酪制造原理干酪制造原理3Fresh Milk has a Net Negative Chargeon the CaseinsThe caseins are held together withcalcium-phosphate bridgesO- +Ca+ -OThe Isoelectric Point(PI), where the netcharge is zero, isapproximately pH 4.7O- +Ca+ -OAcid solubilizes calcium and neutralizesnegative charges on the caseinsO- +Ca+ -OH+ -ODSM Food SpecialtiesNeutralizing charges allow the proteinsto come together and fuseH+ -OO- +HH+-OO- +H30Cheese manufacturing Principle 4干酪制造原理干酪制造原理4 A controlled amount of water is then removed from thegel in a controlled way by acidification, cutting, stirring,heating, etc水控制量通过酸化，切割，搅拌，加热等方式除去 A “ripening” or “ageing” phase might follow, i.e. enzymaticor chemical transformation of its components to form thefinal cheese成熟或老化阶段：酶或化学反式使其成分改变 最终形成奶酪DSM Food Specialties310.7)2.5)3.2Cheese manufacturing Principle 5原理原理5Milk Composition牛奶成分牛奶成分(Holstein)ComponentWaterFatLactoseApprox. %87.63.64.9Proteins(Caseins 78% =(Whey 22% =Minerals0.7Recovery of Milk Solidsin Cheese (Cheddar)cheddar 奶酪中乳固体还原成分% RecoveredDSM Food SpecialtiesConstituentWaterFatCaseinLactoseWhey Protein/Saltsin Cheese4.592.596.04.029.032Contents 目录目录 The Milk 牛奶牛奶 Fermented Milk Products (FMP) 酸乳产品酸乳产品 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 Specialties33Cheese manufacturing Process干酪加工工艺干酪加工工艺Raw milkPasteurisationVat fillingCoagulationCoagulantMilk preparationStandardisationStarters CaCl2, colours,.Cutting / Stirring RipeningMouldsSaltingPressingCurdWhey separationWheyDSM Food Specialties原料奶原料奶巴杀巴杀大桶灌装大桶灌装凝固凝固搅拌搅拌乳清分离乳清分离乳清乳清标准化标准化混凝剂混凝剂发酵剂发酵剂氯化钙，色素等氯化钙，色素等凝乳凝乳模具模具成熟成熟盐渍盐渍压制压制34Cheese manufacturing Process干酪加工工艺干酪加工工艺Raw milkPasteurisationVat fillingCoagulationCoagulantMilk preparationStandardisationStarters CaCl2, colours,.Cutting / Stirring RipeningMouldsSaltingPressingCurdWhey separationWheyDSM Food Specialties35Cheese manufacturing ProcessRaw milkPasteurisationTypically 72-74C / 10-20 s一般采用一般采用72-74度度/10-20sKills potential pathogens in the milk可杀死乳中潜在病原菌可杀死乳中潜在病原菌Doesnt kill all organisms; surviving microflorawill affect flavour不能杀死所有生物体；幸存不能杀死所有生物体；幸存 的微生物会影响风味的微生物会影响风味Milk preparationStandardisationProtein/fat ratio standardisation蛋白蛋白/脂肪比例标准化脂肪比例标准化Concentration (ultrafiltration,microfiltration, .)浓缩浓缩Bactofugation离心除菌离心除菌low temperature heat treatment低温热处理低温热处理High temperature heat treatment高温热处理高温热处理Addition of milk solids乳固体乳固体cold maturation with starters, .发酵剂冷成熟发酵剂冷成熟DSM Food SpecialtiesExcessive heating causes -lactoglobulin to bindto -casein across the chymosin-sensitive bond105-106PHE-METGMP-lactoglobulin36Cheese manufacturing Process干酪加工工艺干酪加工工艺Raw milkPasteurisationVat fillingCoagulationCoagulantMilk preparationStandardisationStarters CaCl2, colours,.Cutting / Stirring RipeningMouldsSaltingPressingCurdWhey separationWheyDSM Food Specialties37Cheese manufacturing ProcessVat fillingCoagulantStartersExcessive foaming can:过多的泡沫可以：过多的泡沫可以：slow acid production by starter发酵剂产生低酸发酵剂产生低酸cause uneven coagulant distribution导致混凝剂分布不均导致混凝剂分布不均cause uneven colour distribution导致颜色不均导致颜色不均Colours, e.g. anatto CaCl2, colours,.Coagulants混凝剂混凝剂Animal rennet动物凝乳动物凝乳Chymosin凝乳酶凝乳酶Microbial proteases微生物蛋白酶微生物蛋白酶Plant proteases植物蛋白酶植物蛋白酶Starters发酵剂发酵剂- Acidify the milk酸化牛奶酸化牛奶- Contribute to sensoryproperties of cheese by theaction of their enzymes &metabolites (ripening)通过酶通过酶和代谢产物（成熟）作用可提和代谢产物（成熟）作用可提高奶酪的感官性能高奶酪的感官性能chlorophyll, etc色素如胭脂树橙色素如胭脂树橙, 叶绿素等叶绿素等Calcium Chroride (CaCl2)Promotes ionic cross-bridging of caseins促进离子交联酪蛋白促进离子交联酪蛋白Gives a stronger coagulum with the sameamount of chymosin相同凝乳酶条件下使其有更强的凝固性相同凝乳酶条件下使其有更强的凝固性DSM Food Specialties38Cheese manufacturing ProcessRaw milkPasteurisationVat fillingCoagulationCoagulantMilk preparationStandardisationStarters CaCl2, colours,.Cutting / Stirring RipeningMouldsSaltingPressingCurdWhey separationWheyDSM Food Specialties39Cheese manufacturing ProcessCoagulation凝固凝固Distribute the enzyme as evenly as possible in thevat使酶尽可能均匀的分布在桶中使酶尽可能均匀的分布在桶中Chymosin (acid protease) becomes more active asthe pH of the milk decreases随乳液随乳液pH的降低凝乳酶（蛋白酶）更活跃的降低凝乳酶（蛋白酶）更活跃Maximum temperature for chymosin is ca. 42C;凝乳酶最高温度凝乳酶最高温度42度度activity begins to drop off above this temperature高于高于42度活性下降度活性下降Enzyme activity increases approximately 3% perdegree between 20C and 38C 20-38度之间酶活性每度约降低度之间酶活性每度约降低3%Cutting increases the surfacearea and enhances syneresisAcidity immediately drops(lower buffer capacity of wheyvs. milk)Curd particles immediately beginto expel whey and shrink 搅拌可增加表面积和增强收缩能力，搅拌可增加表面积和增强收缩能力， 酸度下降（相对牛奶，乳清缓冲能力低），酸度下降（相对牛奶，乳清缓冲能力低）， 排出乳清，收缩，凝乳颗粒形成排出乳清，收缩，凝乳颗粒形成DSM Food SpecialtiesCoagulationCutting / Stirring40Cheese manufacturing ProcessRaw milkPasteurisationVat fillingCoagulationCoagulantMilk preparationStandardisationStarters CaCl2, colours,.Cutting / Stirring RipeningMouldsSaltingPressingCurdWhey separationWheyDSM Food Specialties41Cheese manufacturing Process 干酪加工工艺干酪加工工艺Freshly cut curd is very fragile and shatters easily if stirred vigorouslyCutting knives must be sharp to avoid fat and protein lossesCurd still has a relatively open structure and readily expels whey Healing allows the curd to shrink and firm up, to better withstand agitation during cook新形成的凝乳如果大力搅拌很容易破碎，切割刀新形成的凝乳如果大力搅拌很容易破碎，切割刀必须锋利以防脂肪和蛋白损失；凝乳结构相对开放，容易排出乳清；必须锋利以防脂肪和蛋白损失；凝乳结构相对开放，容易排出乳清；凝乳收缩坚硬，更能承受搅拌凝乳收缩坚硬，更能承受搅拌 Equilibrium whey/curd mixture乳清乳清/凝乳混合平衡凝乳混合平衡Cutting / StirringLactose乳糖乳糖Whey separationpHAcid酸酸Ca / P钙钙/磷磷WheyDSM Food Specialties42Cheese manufacturing Process干酪加工工艺干酪加工工艺Acid HeatRennet AgitationTimeCurd particle aftershort heal periodSyneresis causes thecurd particle to shrinkand condenseCutting / StirringHigher temperature enhances syneresis高温促进脱水收缩高温促进脱水收缩Temperature increase affects starter growth温度升高影响发酵剂生长温度升高影响发酵剂生长Stirring promotes syneresis搅拌促进脱水收缩搅拌促进脱水收缩Curd particles continue to shrink and firm up凝乳颗粒继续收缩坚硬凝乳颗粒继续收缩坚硬Longer stir-out time can significantly reducemoisture levels in the cheese长时间搅拌可减少干酪中的水分长时间搅拌可减少干酪中的水分DSM Food SpecialtiesWhey separationWhey43Cheese manufacturing ProcessWashing (optional, e.g. Gouda types)清洗（可选，例荷兰产高德干酪）Removes lactose and lactic acid from curd从凝乳中去除乳糖和乳酸Washing results in higher final cheese pH (limits lactose)清洗可获得较高pH的干酪（限制乳糖）Syneresis directly affected by water temperature (low-slows, high-enhances)水温直接影响脱水收缩作用（低-慢，高-强）Long wash times remove more lactose and lactic acid from the curd清洗时间长，可排除更多的乳糖和乳酸Cool wash water reduces curd temperature and allows temperature-sensitive strains to return fromstationary to log phase冷水清洗减少愈合温度且允许温度敏感株从稳定期到对数生长期Cutting / StirringEquilibrium whey/curd mixture乳清乳清/凝乳混合平衡凝乳混合平衡Lactose乳糖乳糖Whey separationpHAcid酸酸DSM Food SpecialtiesCa / P钙钙/磷磷Whey44Cheese manufacturing ProcessRaw milkPasteurisationVat fillingCoagulationCoagulantMilk preparationStandardisationStarters CaCl2, colours,.Cutting / Stirring RipeningMouldsSaltingPressingCurdWhey separationWheyDSM Food Specialties45Cheese manufacturing ProcessPressing压榨压榨Gives cheese its final shape赋予干酪最后的形状赋予干酪最后的形状Eliminates openings between curd particles清除凝乳颗粒间的缝隙清除凝乳颗粒间的缝隙Promotes curd fusion by bringing curd促进融合，使颗粒紧密接触促进融合，使颗粒紧密接触particles into close contactPresses more free whey from the curd (smallquantity)压出更多的乳清（小数量）压出更多的乳清（小数量）All lactose remaining in the curd should befermented by 24 hours凝乳中的所有乳糖发酵凝乳中的所有乳糖发酵24hDSM Food SpecialtiesMouldsPressingCurd46Cheese manufacturing ProcessCheddaring堆酿堆酿A special process, specific to Cheddar cheese types 这是切达干酪的特殊工艺这是切达干酪的特殊工艺 Curd is let to set few minutes凝乳放置几分钟凝乳放置几分钟“Loaves” of curd are cut, turned and stack再被分割成相同大再被分割成相同大 小的几块，翻转堆叠小的几块，翻转堆叠After completing the turning, the curd is milled,然后切成小块，然后切成小块，then dry salted and placed into moulds干腌，放入模具中干腌，放入模具中DSM Food SpecialtiesMouldsPressingCurd47Cheese manufacturing ProcessRaw milkPasteurisationVat fillingCoagulationCoagulantMilk preparationStandardisationStarters CaCl2, colours,.Cutting / Stirring RipeningMouldsSaltingPressingCurdWhey separationWheyDSM Food Specialties48Cheese manufacturing ProcessSalt enhances flavour盐增强风味盐增强风味Extracts more whey from curd凝乳中提取更多乳清凝乳中提取更多乳清Salt absorption is rapid, but salt盐吸收迅速，但盐吸收迅速，但equilibrium in curd very slow在凝乳中均匀较慢在凝乳中均匀较慢(several days or weeks)(需几天或几星期需几天或几星期)Salt slows or stops growth of saltsensitive starter strains (when directPhoto: F. Kosikowskiin Scientific AmericanDry saltingsalting)盐减缓或阻止盐敏感菌株生长（直接盐腌时）盐减缓或阻止盐敏感菌株生长（直接盐腌时）Salt helps avoiding growth of ButyricAcid Bacteria (late blowing)盐可抑制丁酸菌生长盐可抑制丁酸菌生长（后期产气）（后期产气）MouldsBrine bathSaltingDSM Food SpecialtiesPressing49Cheese manufacturing ProcessRaw milkPasteurisationVat fillingCoagulationCoagulantMilk preparationStandardisationStarters CaCl2, colours,.Cutting / Stirring RipeningMouldsSaltingPressingCurdWhey separationWheyDSM Food Specialties50Cheese manufacturing ProcessRipening or Maturation or Ageing成熟成熟A complex biochemical process involving 该过程是一个包含大量该过程是一个包含大量a large number of enzymatic & chemica 的酶和化学反应的复杂的酶和化学反应的复杂reactions, which transform the curd 生化过程，它可转化凝乳的成生化过程，它可转化凝乳的成components and change the curd into 分并且把凝乳变成具体的奶酪分并且把凝乳变成具体的奶酪specific cheesesPackaging / Coating包装包装Prevents cheese dehydration andsurface oxidation防止干酪脱水和表面氧化防止干酪脱水和表面氧化 RipeningDSM Food SpecialtiesSeals out air to prevent mouldgrowth密封阻止霉菌生长密封阻止霉菌生长51Contents 目录目录 The Milk 牛奶牛奶 Fermented Milk Products (FMP) 酸乳产品酸乳产品 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 Specialties52Cheese Ripening干酪成熟干酪成熟Ripening is a complex biochemical processinvolving a large number of enzymatic &chemical reactions干酪的成熟是一个 包含大量酶和化学反应复杂的生化过程CURD DSM Food SpecialtiesCHEESE凝乳干酪53Cheese Ripening干酪成熟干酪成熟During the ripening,成熟过程中the Composition成分the Structure / Texture质构the Flavour风味the Appearance / Colour颜色of the curd will change into the specificcharacteristics of each cheese type凝乳将变成每种干酪类型的具体特性DSM Food Specialties54Cheese Ripening干酪成熟干酪成熟Cheese is a living system干酪是一个活的体系The Ripening starts in the Farm始于农场 and ends in the Consumers Plate止于餐桌DSM Food Specialties55Cheese Ripening干酪成熟干酪成熟 The cow & the cow feed牛&饲料 Raw milk lactic microflora 原料奶乳酸菌群 Raw milk contaminatingmicroflora (e.g.psychrotrophs)原料奶污染微生物 （如耐冷菌） Milk endogenous enzymes 牛奶内源酶 Milk handling conditions 牛奶处理条件DSM Food Specialties Heat treatment of the milk 牛奶热处理 Coagulant凝乳 Coagulation conditions 凝乳条件 Lactic starters & Adjuncts 乳酸发酵剂及其附属56Cheese Ripening干酪成熟干酪成熟 Heat treatment of the milk牛奶热处理 Differential inactivation of milkmicroflora (e.g. Leuconostoc)乳菌群灭活 Cheesemaking processparameters干酪制造工艺参数 Temperature profile温度温度 Time时间时间 Acidification profile酸度酸度 Special handlings, e.g.cheddaring, stretching,washing,特殊处理，例切达， 拉伸，清洗等 Salting (dry, brining,)盐腌（干法， 盐浸作用） Differential inactivation of milk µbial enzymes牛奶&微生物酶灭活 Denaturation of whey proteins乳清蛋白变性 Temperature / time profile温度/时间 Growth of starters发酵剂生长 Curd characteristics凝乳特性 Special heat treatments特殊热处理 Growth or inactivation of thestarters发酵剂生长或灭活 Possible deactivation of theenzymes present酶可能失活DSM Food Specialties57Cheese Ripening干酪成熟干酪成熟 Acidification profile酸度 Activity of the enzymes酶活性 Curd characteristics (moisture, Cheesemaking processparameters Temperature profile Time Acidification profile Special handlings, e.g.cheddaring, stretching,washing, Salting (dry, brining,)DSM Food SpecialtiespH,)凝乳特性（水分，pH等） Washing steps清洗 Availability of sugars & nutrientsfor the starters发酵剂用的糖&营养物质 可利用性 Loss of enzymes酶损失 Salting system盐渍 Activity of the enzymes酶活性 Properties of the curd凝乳特性(dehydration, aw,)（脱水等）58Cheese Ripening Curd environment凝乳环境 Moisture / aw水分水分 pH Curd environment凝乳环境 Moisture / aw:水分 pH NaCl, NaCl levels, 氯化钠水平氯化钠水平All parameters affect:所有影响参数 Ripening conditions成熟条件Temperature Time温度温度-时间时间Added enzymes加酶加酶Coatings, foil ripening,涂层，箔成熟涂层，箔成熟Handlings, e.g. surface treatment处理，处理， 例表面处理例表面处理 Microflora: Starters, NSLAB, 微生物：发酵剂等DSM Food Specialties enzymatic activities酶活性 microbial growth and lysis 微生物生长和衰退59Cheese Ripening干酪成熟干酪成熟 Ripening conditions成熟条件 Temperature time:温度-时间 Curd environment Moisture / aw pH NaCl levels, Enzymatic activities,酶活性microbial growth and lysis 微生物生长和衰退 Handlings (e.g. surface treatment, maceration,)处理（例表面处理，浸软） Growth & enzymaticactivities of ripening flora成熟菌群生长& Ripening conditions 酶活性Temperature - TimeAdded enzymesCoatings, foil ripening,Handlings, e.g. surface treatment Microflora: Starters, NSLAB,DSM Food Specialties Coatings, foil ripening, 涂层，箔成熟 Water loss / moisture水分 Atmosphere composition 空气成分surface ripening flora表面成熟60Cheese Ripening干酪成熟干酪成熟Cheese Microflora干酪微生物干酪微生物 Lactic Starter cultures & Adjuncts乳酸发酵剂及其附属 Each cell is a complete enzymatic conversion factory每个细胞都是一个完整的酶转化厂每个细胞都是一个完整的酶转化厂 Species- & strain-specific enzymatic systems种种&株特异酶系统株特异酶系统 Intracellular enzymes can be released through cell lysis细胞内的酶可通过细胞分裂释放细胞内的酶可通过细胞分裂释放 Adjuncts: Strains specifically selected for their contribution tocheese flavour & texture辅料：株因其对干酪风味和质构的作用而选定辅料：株因其对干酪风味和质构的作用而选定 Special Ripening cultures特殊成熟菌种Yeasts: openness, alkalinisation of the curd, flavour酵母：气孔，碱化，风味酵母：气孔，碱化，风味Moulds: blue veins, surface development, high flavouring properties霉菌：蓝纹，曲面展开，霉菌：蓝纹，曲面展开，高风味特性高风味特性Brevibacterium linens: red colour, specific surface smear, strong smell亚麻短杆菌：红色，亚麻短杆菌：红色，特殊表面涂层，强烈气味特殊表面涂层，强烈气味Micrococci, Corynebacteria, etc: surface ripening, colour & flavour微球菌，棒状杆菌等：微球菌，棒状杆菌等：表面成熟，颜色和风味表面成熟，颜色和风味DSM Food Specialties61Cheese Ripening干酪成熟干酪成熟NSLAB(Non Starter Lactic Acid Bacteria)非乳酸菌发酵剂非乳酸菌发酵剂 Milk microflora surviving pasteurisation & cheese manufacture; grow onresidual sugars but also on other curd compounds, e.g. amino acids经巴杀和 干酪制造存活的乳菌群，依靠剩余的糖盒其他凝乳成分如氨基酸生长 Most frequent species: mesophilic lactobacilli (casei, paracasei,plantarum, rhamnosus, curvatus, etc), pediococci, enterococci最常见菌种： 嗜温乳杆菌（干酪乳杆菌，类干酪，植物乳杆菌等），片球菌，肠球菌 Low numbers at the beginning of ripening, then their numbers increaseup to107-108 cfu/g depending on the cheese type成熟初级阶段数量很少，而后依据干酪类型数量增至107-108cfu/g Significant contribution to flavour development in several cheese types 风味对几种奶酪类型影响重大 Possible negative effects on cheese quality: off-flavours, texturaldefects (splits), crystals, 对干酪品质可能产生负面作用的因素：异味，质构缺陷，晶体等 Uncontrollable flora不可控菌群El Soda et al (2000) J Dairy Sci, 83, 609-619DSM Food Specialties62Cheese Ripening Cheese Flavour干酪风味干酪风味Cheese Flavour is the result of a complex systemof enzymatic (mostly) and chemical reactions 干酪的风味是一个复杂的酶（主要）和化学反应的结果In most cases, cascades of reactions transformthe curd components into cheese flavourcompounds 大多数情况下，级联反应转化成奶酪风味成分Tasteless Curd没味道的凝乳DSM Food SpecialtiesFlavourful Cheese味浓的奶酪63Cheese Ripening Cheese Flavour干酪风味干酪风味CitrateLactoseProteinsFatLABPABPropionate丙酸丙酸Acetate醋酸纤维素醋酸纤维素Lactate乳酸Acetate醋酸纤维素Diacetyl双乙酰Peptides肽Amino acids氨基酸Ketones酮Lactones内酯Aldehydes醛Acetaldehyde乙醛Ethanol乙醇Volatile Compounds挥发性化合物Fatty Acids脂肪酸DSM Food SpecialtiesAlcohols,醇Aldehydes醛, Amines胺,Acids酸, Esters酯Esters酯脂肪脂肪蛋白质蛋白质乳糖乳糖柠檬酸盐柠檬酸盐64Cheese Ripening Cheese FlavourCitrateLactoseProteinsFatLABPABPropionateAcetateLactateAcetateDiacetylPeptidesAmino acidsKetonesLactonesAldehydesAcetaldehydeEthanolVolatile CompoundsFatty AcidsDSM Food SpecialtiesAlcohols,Aldehydes, Amines,Acids, EstersEsters65Cheese Ripening Cheese Flavour干酪风味干酪风味 PROTEOLYSIS 蛋白质蛋白质Caseins酪蛋白Peptides肽Amino acids氨基酸Volatile flavour compounds 挥发性风味物质DSM Food SpecialtiesNo Flavour无味无味High Flavour风味浓郁风味浓郁66Cheese Ripening Cheese Flavour干酪风味干酪风味PROTEOLYSISCaseins酪蛋白酪蛋白 蛋白质蛋白质Plasmine胞浆素胞浆素Coagulants混凝剂混凝剂EndoProteases内切蛋白酶Starter LAB / AdjunctsLAB发酵剂发酵剂Ripening cultures (moulds)成熟培养物（霉菌）成熟培养物（霉菌）Added ripening enzymes加入活化酶制剂加入活化酶制剂enzymes contaminant floraPeptides肽肽Related issues相关问题相关问题some peptides: broth taste一些肽具有汤味一些肽具有汤味- Specificity of enzymes酶的特异性酶的特异性- Bitterness苦味苦味DSM Food Specialties67Cheese Ripening Cheese Flavour干酪风味干酪风味PROTEOLYSISPeptides 肽肽 蛋白质蛋白质Starter LAB / AdjunctsLAB发酵剂发酵剂BacterialLysis?细菌裂解？细菌裂解？Aminopeptidases氨肽酶Carboxypeptidases羧肽酶Ripening cultures (moulds)成熟培养物（霉菌）成熟培养物（霉菌）Added ripening enzymes添加活化酶添加活化酶Ripening cultures成熟培养物成熟培养物Amino acids氨基酸氨基酸little flavour一点风味一点风味some sweet (e.g. Proline)一些甜味一些甜味DSM Food SpecialtiesRelated issues相关问题相关问题- Specificity of peptidases蛋白酶特异性蛋白酶特异性- Bitterness苦味苦味- Enzyme regulation酶的调节酶的调节- Intracellular enzymes胞内酶胞内酶68Cheese Ripening Cheese Flavour干酪风味干酪风味PROTEOLYSIS 蛋白质蛋白质Amino acids 氨基酸氨基酸NoLysis?无裂解？无裂解？Volatile FlavourCompounds 挥发性风味物质挥发性风味物质Transaminases转氨酶Decarboxylases脱羧酶Lyases裂解酶Dehydrogenases脱氢酶Desaminases脱氨酶etc等+chemical reactions化学反应Starter LAB / AdjunctsLAB发酵剂发酵剂Yeasts, Moulds & other酵母，霉菌和酵母，霉菌和 Ripening cultures其他成熟培养物其他成熟培养物Bottlenecks:瓶颈：瓶颈：- Cofactors availability辅助因子的可用性辅助因子的可用性- Receptors availability受体的可用性受体的可用性- Regulation调节调节- Chemical catalysts (eg Mn)化学催化剂（如锰化学催化剂（如锰）- Intracellular enzymes胞内酶胞内酶- Non flavour pathways非风味途径非风味途径- etc等等DSM Food Specialties69Cheese Ripening Cheese Flavour干酪风味干酪风味PROTEOLYSISDSM Food Specialties70Cheese Ripening Cheese Flavour干酪风味干酪风味LIPOLYSIS脂肪脂肪Lipases脂肪酶脂肪酶Triglycerides甘油三酯甘油三酯(milk fat)牛奶脂肪牛奶脂肪Starter LAB / AdjunctsRipening cultures (Moulds)Esterases酯酶酯酶Fatty acids 脂肪酸脂肪酸Added ripening enzymesRipening cultures-oxidation氧化氧化-ketoacids酮酸酮酸Methylketones甲基酮甲基酮-oxidation氧化氧化4- or 5-hydroxyacids羟基酸羟基酸Free Fatty acids游离氨基酸游离氨基酸+Alcohols醇醇Unsaturated不饱和脂肪酸不饱和脂肪酸Fatty acidsHydroperoxides过氧化氢过氧化氢Aldehydes醛醛SecondaryAlcohols仲醇仲醇orLactones内酯内酯Esters酯酯Acids酸酸 Alcohols醇醇DSM Food SpecialtiesAdapted from Molimard et al (1997)71Cheese Ripening Cheese Flavour干酪风味干酪风味LIPOLYSIS脂肪脂肪 Methylketones & Secondary Alcohols are veryimportant for the flavour of Blue & Camembert cheeses甲基酮和仲醇对蓝霉奶酪的风味是非常重要的 Lactic Acid Bacteria have limited lipolytic / esterolyticactivities compared with the moulds & yeasts与霉菌和酵母菌相比，乳酸菌酯解/多酚活动受限 Moulds and to a lesser extent yeasts, have very highlipolytic activities霉菌和较小程度的酵母菌，具有很高的分解脂肪的能力 Added lipases can help on developing or enhancing fatderived flavours添加脂肪酶可强化脂肪的味道DSM Food Specialties72Cheese Ripening Texture干酪成熟干酪成熟-质构质构 The texture of the cheese curd is radically transformedduring ripening: the original hard and compact curdbecomes smoother and creamier, even liquid, or it turnsvery hard and brittle after extended ripening times奶酪的质构在成熟过程中发生根本性改变:由原来坚硬致密变成光滑，奶油色，甚至是液体延长成熟时间后，会变硬又脆 Every cheese has a characteristic and specific texture at each age 每种奶酪在每个阶段均有其特性和特殊结构 The texture & body of the cheese are as important asflavour and are routinely assessed in cheese grading奶酪的质构 和风味一样重要，通常作为奶酪分级的评估标准 Additionally, cheese texture has a major impact onflavour perception此外，奶酪的质构对风味的感知具有主要影响DSM Food Specialties73Cheese Ripening Texture干酪的成熟干酪的成熟-质构质构 Textural changes in cheese during ripening have beenattributed to the pH of the cheese and to the ratio ofintact casein to moisture成熟期间干酪的质构变化归因于pH值 的变化和酪蛋白与水分的比例 Textural changes during ripening are also related toproteolysis, particularly to residual coagulants成熟过程中质构的变化也与蛋白质特别是残余的混凝剂相关 It is thought that the initial breakdown of s1-casein is themost significant reaction responsible for the initialsoftening of cheese body & texture s1-酪蛋白的初始击穿被认为是对初步软化干酪纹理最重要的反应DSM Food Specialties74Cheese Ripening Texture质构质构 Openness is primarily a visual characteristic for some cheese types; the most prominent examples being Emmental & Maasdam气孔主要是一些奶酪的视觉特性，最突出的是Emmental & Maasdam奶酪 In other cases, it plays an important technological role, i.e. in the case of several Blue cheeses, where it is important for the development of the moulds其他情况下，它也具有重要的技术作用，例如在蓝奶酪中，气孔的存在对霉菌的生长非常重要 Openness is the result of gas (CO2) formation in the cheese mass and the subsequent entrapment in more or less spherical “eyes” or in asymmetrical pockets在奶酪形成过程中产生二氧化碳气体和随后 的卡压过程中产生或多或少球形“眼睛”或非对称囊，从而形成气孔 Both gas production (timing, rate, amount) and the physicochemical properties of the cheese curd are important for appropriate openness奶酪凝乳的产气（时间，数量和速度）和理化性质对适当的气孔 非常重要DSM Food Specialties75DSM Food Specialties