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1、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 Speci
2、alties,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
3、) 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,
4、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
5、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
6、 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)
7、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 Co
8、mponents - 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 component
9、s 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 (LP
10、L; 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 Spe
11、cialties,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
12、 / 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
13、 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
14、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 Specia
15、lties,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
16、 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,Legislation!法规,Pasteurization杀菌 (72C/30s) DSM Food Specialties,Rehydration定容 Homogeneisation均质,Pasteurisation杀菌 (90-
17、95C/2-5min),20,FMP Manufacturing Process酸乳制造工艺 Homogenisation 均质 High pressure / high temperature treatment高压/高温处理, Aim: to reduce fat globule size,reduce 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 Specialties,21,FMP Manufacturing Proce
18、ss酸乳制造工艺,End-product终产物,Characteristics特性,Starter,Inoculation接种,Legislation!法规,DSM Food Specialties,22,FMP Manufacturing Process酸乳制造工艺,Codex Alimentarius CODEX STAN 243-2003 食品法典委员会-法典243-2003,2. DESCRIPTION说明,2.1 FERMENTED MILK发酵乳,Fermented Milk is a milk product obtained by fermentation of milk, w
19、hich milk may have been manufactured from products obtained from milk with or without compositional modification as limited by the provision in Section 3.3, by the action of suitable microorganisms and resulting in reduction of pH with or without coagulation (iso-electric precipitation). These start
20、er microorganisms shall be viable, active and abundant in the product to the date of minimum durability. If the product is heat-treated after fermentation the requirement for viable microorganisms does not apply.,Certain Fermented Milks are characterized by specific starter culture(s) used for ferme
21、ntation as follows:,Yoghurt: Symbiotic cultures of Streptococcus thermophilus and Lactobacillus,delbrueckii subsp. bulgaricus.,DSM Food Specialties,23,FMP Manufacturing Process酸乳制造工艺,DSM Food Specialties,24,FMP Manufacturing Process酸乳制造工艺,DSM Food Specialties,25,FMP Manufacturing Process 酸乳制造工艺 Ferm
22、entation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 texture of final product对终产 品质构影响较大,Impact on (post) acidification影响酸度,Starter inoc,Stirring & Cooling (15-25C)搅拌&冷却 Fruit Prep etc addition 加入水果等,Fermentation,Filling灌装,冷却Cooling (4C) DSM Food Specialti
23、es,26,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,27,Cheese manufacturing Principle 1干酪制造原理1, A protease hydrolyse
24、s 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 Specialties,28,Cheese manufacturing Principle 2干酪制造原理2, The charge of the micelle is modified and the micelles胶束电荷改性,aggregate
25、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 Specialties,29,O- H+,Cheese manufacturing Principle 3干酪制造原理3,Fresh Milk has a Net Negative Charge on the Casei
26、ns,The caseins are held together with calcium-phosphate bridges, ,O- +Ca+ -O,The Isoelectric Point (PI), where the net charge is zero, is approximately pH 4.7,O- +Ca+ -O,Acid solubilizes calcium and neutralizes negative charges on the caseins O- +Ca+ -O H+ -O DSM Food Specialties,Neutralizing charge
27、s allow the proteins to come together and fuse H+ -O O- +H H+-O O- +H,30,Cheese manufacturing Principle 4干酪制造原理4, A controlled amount of water is then removed from the gel 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 migh
28、t follow, i.e. enzymatic or chemical transformation of its components to form the final 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 Specialties,31,0.7),2.5),3.2,Cheese manufacturing Principle 5原理5 Milk Composition牛奶成分 (Holstein),Component Water Fat Lactose,Approx. % 87.6 3.6 4.9,Proteins (Caseins 78%
29、 = (Whey 22% = Minerals,0.7,Recovery of Milk Solids in Cheese (Cheddar)cheddar 奶酪中乳固体还原成分 % Recovered,DSM Food Specialties,Constituent Water Fat Casein Lactose Whey Protein/Salts,in Cheese 4.5 92.5 96.0 4.0 29.0,32,Contents 目录, The Milk 牛奶, Fermented Milk Products (FMP) 酸乳产品, Manufacturing Principle
30、s 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,.,
31、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 C
32、aCl2, colours,.,Cutting / Stirring, Ripening,Moulds Salting Pressing,Curd,Whey separation Whey,DSM Food Specialties,35,Cheese manufacturing Process,Raw milk,Pasteurisation,Typically 72-74C / 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,Doesnt kill all organisms; surviving
33、 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
34、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 prepara
35、tion Standardisation,Starters CaCl2, colours,.,Cutting / Stirring, Ripening,Moulds Salting Pressing,Curd,Whey separation Whey,DSM Food Specialties,37,Cheese manufacturing Process Vat filling Coagulant Starters,Excessive foaming can:过多的泡沫可以： slow acid production by starter发酵剂产生低酸 cause uneven coagula
36、nt distribution 导致混凝剂分布不均 cause uneven colour distribution 导致颜色不均Colours, e.g. anatto, CaCl2, colours,. Coagulants混凝剂 Animal rennet动物凝乳 Chymosin凝乳酶 Microbial proteases微生物蛋白酶 Plant proteases植物蛋白酶,Starters发酵剂 - Acidify the milk酸化牛奶 - Contribute to sensory properties of cheese by the action of their en
37、zymes & metabolites (ripening)通过酶 和代谢产物（成熟）作用可提 高奶酪的感官性能,chlorophyll, etc色素如胭脂树橙, 叶绿素等 Calcium Chroride (CaCl2) Promotes ionic cross-bridging of caseins促进离子交联酪蛋白 Gives a stronger coagulum with the same amount of chymosin相同凝乳酶条件下使其有更强的凝固性 DSM Food Specialties,38,Cheese manufacturing Process,Raw milk,
38、Pasteurisation,Vat filling,Coagulation,Coagulant,Milk preparation Standardisation,Starters CaCl2, colours,.,Cutting / Stirring, Ripening,Moulds Salting Pressing,Curd,Whey separation Whey,DSM Food Specialties,39,Cheese manufacturing Process,Coagulation凝固 Distribute the enzyme as evenly as possible in
39、 the vat使酶尽可能均匀的分布在桶中 Chymosin (acid protease) becomes more active as the pH of the milk decreases随乳液pH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42度 activity begins to drop off above this temperature高于42度活性下降 Enzyme activity increases approximately 3% per degree between 20C a
40、nd 38C 20-38度之间酶活性每度约降低3% Cutting increases the surface area and enhances syneresis Acidity immediately drops (lower buffer capacity of whey vs. milk) Curd particles immediately begin to expel whey and shrink 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）， 排出乳清，收缩，凝乳颗粒形成 DSM Food Specialties,Coagulation Cuttin
41、g / Stirring,40,Cheese manufacturing Process,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,41,Cheese manufacturing Process 干酪加工工艺
42、 Freshly cut curd is very fragile and shatters easily if stirred vigorously Cutting knives must be sharp to avoid fat and protein losses Curd 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
43、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； 凝乳收缩坚硬，更能承受搅拌,Equilibrium whey/curd mixture乳清/凝乳混合平衡,Cutting / Stirring,Lactose乳糖 Whey separation,pH,Acid酸,Ca / P钙/磷 Whey DSM Food Specialties,42,Cheese manufacturing Process干酪加工工艺 Acid Heat Rennet Agitation Time,Curd particle after short heal period,Syne
44、resis causes the curd particle to shrink and condense,Cutting / Stirring Higher temperature enhances syneresis高温促进脱水收缩,Temperature increase affects starter growth温度升高影响发酵剂生长 Stirring promotes syneresis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 Longer stir-out time can significa
45、ntly reduce moisture levels in the cheese长时间搅拌可减少干酪中的水分 DSM Food Specialties,Whey separation Whey,43,Cheese manufacturing Process Washing (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
46、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 from stationar
47、y 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 / Stirring Equilibrium whey/curd mixture乳清/凝乳混合平衡,Lactose乳糖,Whey separation,pH,Acid酸,DSM Food Specialties,Ca / P钙/磷,Whey,44,Cheese manufacturing Process,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,45,Cheese manufacturing Process Pressing压榨 Gives cheese its final shape赋予干酪最后的形状 Eliminates openings between curd particles清除凝乳颗粒间的缝隙 Promotes c