摘要
水牛乳比普通牛乳营养价值高,乳汁浓厚,素有“奶中极品”之称。然而水牛乳产量低,原料价格是普通牛乳的3倍左右,从而导致相关产品市场疲软问题。因此,提高水牛乳附加值是解决水牛乳发展的主要途径之一。文章对水牛乳成分、理化特性、干酪加工特点等方面进行综合分析,结果表明,由于水牛乳干酪的高产出率、高营养价值、高品质以及特殊的质构特性,更适合制作干酪产品,尤其是Mozzarella干酪。我国市场上有关水牛乳Mozzarella干酪产品还很少见,作为一类高级营养水牛乳食品,将在未来乳品领域有很大的发展空间。
Buffalo milk has higher nutritional value than ordinary milk,and its milk is thick,so it is known as“the best in milk”.However,the output of buffalo milk is low,and the price of raw materials is about three times that of ordinary milk,which leads to weakness market of related products.Therefore,increasing the added value of buffalo milk is one of the main way to solve the problem of buffalo milk development.The comprehensive analysis of buffalo milk composition,physical and chemical properties,cheese processing characteristics and other aspects showed that buffalo milk cheese is more suitable for making cheese products,especially Mozzarella cheese,due to its high yield,high nutritional value,high quality and special texture characteristics.Mozzarella cheese related to buffalo milk is still rare in China’s market.As a kind of high nutrition buffalo milk food,it will have a great development space in the future dairy industry.
作者
李春梅
钟璇
韩佳临
沈冰
卢燕燕
LI Chunmei;ZHONG Xuan;HAN Jialin;SHEN Bing;LU Yanyan(Guangxi Vocational&Technical College,Nanning 530226,China)
出处
《食品科技》
CAS
北大核心
2023年第8期44-50,共7页
Food Science and Technology
基金
广西重点研发计划项目(桂科AB21196067)
教育部中国特色高水平高职学校和专业建设计划项目(教职成函[2019]14号)。
关键词
水牛乳
成分
理化特性
干酪产品
研究进展
buffalo milk
composition
physicochemical properties
cheese products
research progress
