Nghiên cứu công thức chế biến phô mai tươi từ sữa dê=Research on the formula of making fresh cheese from goat milk

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Tác giả: Thị Kim Loan1 Lê, Minh Đức Nguyễn, Văn Thái Phạm

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học và Công nghệ - Đại học Nguyễn Tất Thành, 2024

Mô tả vật lý: tr.108

Bộ sưu tập: Metadata

ID: 249398

Thêm vào giỏ

Mục tiêu của nghiên cứu gồm (1) khảo sát ảnh hưởng của tỷ lệ sữa dê đông tụ, tỷ lệ (20, 30, 35, 40, và 45) % và (2) khảo sát sự ảnh hưởng của tỷ lệ phối trộn bột bắp (9, 10, và 11) % và bơ (1, 2, và 3) % đến cấu trúc và giá trị cảm quan sản phẩm phô mai tươi từ sữa dê. Kết quả nghiên cứu cho thấy sử dụng 40 % sữa đông tụ trên tổng lượng sữa dê sử dụng đã tạo ra sản phẩm có cấu trúc mềm, mịn, có giá trị cảm quan tốt. Tuy nhiên, khi lượng sữa đông tụ sử dụng vượt quá 40 % làm cho sản phẩm có mùi sữa dê nồng và giảm độ chấp nhận của người tiêu dùng. Ngược lại, tỷ lệ sữa dê thấp hơn 40 % làm cho sản phẩm có cấu trúc quá mềm. Tương tự, lượng bột bắp và bơ sử dụng tương ứng là 10 % và 2 % tạo ra sản phẩm có cấu trúc tốt và hài hòa về mùi vị của sản phẩm. Điểm cảm quan về cấu trúc, mùi, và vị tương ứng là 4,24, 4,39, và 4,21. Nghiên cứu là tiền đề để chế biến đa dạng các sản phẩm từ sữa dê và là cơ sở để có thể tối ưu, thương mại hóa sản phẩm trong tương lai.The goal of the study is to investigate: (1) the influence of the ratio of coagulated goat milk (20, 30, 35, 40, and 45) % and (2) the influence of the mixing ratio of corn starch (9, 10, and 11) % and butter (1, 2, and 3) % on the texture and sensory properties of fresh cheese product from goat milk. The research results showed that using 40 % of coagulated milk on the total amount of goat milk used created a product with a soft, smooth texture and good sensory properties. However, when the amount of coagulated milk used exceeded 40 %, the product had a strong goat milk smell and reduced consumer acceptance. On the contrary, using coagulated milk ratio lower than 40 % made the product too soft in texture. Similarly, the amount of cornstarch and butter used was 10 % and 2 %, respectively, to create a product with a good texture and an appropriate taste. The sensory scores for texture, odor, and taste were 4.24, 4.39, and 4.21, respectively. The study is a basis for the processing of diverse goat milk products and provides information for product optimization and commercialization.

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