山羊乳及其產(chǎn)品因其獨(dú)特的口味、豐富的營(yíng)養(yǎng)以及被公認(rèn)為健康食品而越來(lái)越受到歡迎。然而,山羊乳及其產(chǎn)品中因短鏈脂肪酸含量高引起的特殊風(fēng)味,導(dǎo)致一些消費(fèi)者對(duì)山羊乳及其產(chǎn)品的接受度較低。此外,與牛乳相比,羊乳在某些國(guó)家的生產(chǎn)水平較低,并且缺乏相應(yīng)的研究和生產(chǎn)技術(shù),限制了山羊乳及其制品市場(chǎng)占有率。這可以通過(guò)增強(qiáng)其營(yíng)養(yǎng)價(jià)值及提高其感官特性的方法改善。在此背景下,本論文研究了飼喂補(bǔ)充微藻和改變干酪制作配方對(duì)山羊乳及其卡門(mén)培爾干酪的營(yíng)養(yǎng)和感官特性的影響。本研究通過(guò)在飼料中補(bǔ)充微藻粉提高羊奶中原生態(tài)DHA含量,將牛乳與羊乳混合以及應(yīng)用天然香料三種手段,以提高山羊乳卡門(mén)培爾干酪的營(yíng)養(yǎng)及風(fēng)味品質(zhì),開(kāi)發(fā)功能性和風(fēng)味獨(dú)特的新型卡門(mén)貝爾奶酪。通過(guò)飼喂在奶山羊的飼料中添加富含DHA的微藻粉,可以提高羊乳和卡門(mén)培爾干酪脂肪酸組成,而不會(huì)影響羊乳產(chǎn)量,化學(xué)成分和干酪的感官特性。飼料中補(bǔ)充微藻增加了羊乳及其干酪制品中二十二碳六烯酸(DHA)和總n-3脂肪酸的含量,而降低了總飽和脂肪酸含量和n-6/n-3脂肪酸的比例。在卡門(mén)培爾干酪生產(chǎn)過(guò)程中向山羊乳中添加牛乳會(huì)影響干酪的產(chǎn)量,理化性質(zhì)和脂肪酸分布。短鏈脂肪酸(癸酸;C6:...

【文章頁(yè)數(shù)】：121 頁(yè)

【學(xué)位級(jí)別】：博士

【文章目錄】：
摘要
Abstract
CHAPTER 1 BACKGROUND AND OBJECTIVES OF THE STUDY
    1.1 General Introduction
    1.2 Basic and Fatty Acid Composition of Goat Milk and Its Products
    1.3 Origin and Varieties of Goat Milk Cheese
    1.4 Nutritional and Sensory Characteristics of Goat Milk Cheese
    1.5 Influence of Feed on Nutritional Quality of Goat Milk and Its Cheese
    1.6 Influence of Feed on Sensory Characteristics of Goat Milk Cheese
    1.7 Cheese-Making Recipes and Goat Milk Cheese Quality
    1.8 Camembert Cheese Production
        1.8.1 Camembert processing
        1.8.2 The ripening process in Camembert cheese
        1.8.3 Nutritional and health considerations of Camembert cheese
        1.8.4 Evaluation of sensory characteristics and appearance
    1.9 Objectives of the Study
CHAPTER 2 INCLUSION OF MICROALGAE IN THE CAPRINE DIET IMPROVES NUTRITIONAL AND SENSORY PROFILE OF MILK AND ITS CAMEMBERT CHEESE
    2.1 Introduction
    2.2 Materials and Methods
        2.2.1 Animals and experimental diets
        2.2.2 Measurements,sampling procedure and chemical analysis
        2.2.3 Cheese making
        2.2.4 Statistical analysis
    2.3 Results and Discussion
        2.3.1 Milk yield and composition
        2.3.2 Fatty acid composition of milk
        2.3.3 Cheese yield and chemical composition
        2.3.4 Oxidative stability of cheese
        2.3.5 Sensory evaluation of cheeses
        2.3.6 Fatty acid composition of cheese
    2.4 Conclusions
CHAPTER 3 CHANGES IN TEXTURE,COMPOSITION AND SENSORY CHARACTERISTICS OF CAMEMBERT CHEESE MADE FROM A MIXTURE OF GOAT MILK AND COW MILK DURING RIPENING
    3.1 Introduction
    3.2 Materials and Methods
        3.2.1 Cheese manufacture
        3.2.2 Cheese yield and chemical composition
        3.2.3 Lipolysis
        3.2.4 Proteolysis
        3.2.5 Color analysis
        3.2.6 Texture analysis
        3.2.7 Fatty acid profile
        3.2.8 Volatile Compounds
        3.2.9 Sensory analysis and consumer acceptance
        3.2.10 Experimental design and statistical analysis
    3.3 Results and Discussion
        3.3.1 Cheese yield and chemical composition
        3.3.2 Lipolysis
        3.3.3 Proteolysis
        3.3.4 Minerals content
        3.3.5 Fatty Acid profile
        3.3.6 Color analysis
        3.3.7 Texture profile
        3.3.8 Volatile Compounds
        3.3.9 Sensory analysis
    3.4 Conclusion
CHAPTER 4 EFFECTS OF SPICING ON CHEMICAL COMPOSITION,SENSORY QUALITY AND MICROBIAL COMPOSITION OF GOAT MILK CAMEMBERT CHEESE DURING RIPENING
    4.1 Introduction
    4.2 Screening Trial
    4.3 Materials and Methods(Actual Experimentation)
        4.3.1 Cheese manufacture
        4.3.2 Physicochemical properties
        4.3.3 Lipolysis
        4.3.4.Proteolysis
        4.3.5 Instrumental texture profile analysis(TPA)
        4.3.6 Volatile Compounds
        4.3.7 Sensory analysis
        4.3.8 Statistical analysis
    4.4 Results and Discussion
        4.4.1 Physicochemical properties
        4.4.2 Lipolysis
        4.4.3 Proteolysis
        4.4.4 Texture profile
        4.4.5 Microbial Composition and diversity
        4.4.6.Volatile compounds
        4.4.7 Sensory analysis
    4.5 Conclusion
CHAPTER 5 INNOVATION POINTS,CONCLUSIONS AND FUTURE DIRECTION
    5.1 Innovative Points
    5.2 Major Conclusions
    5.3 Recommendations for Future Research
ACKNOWLEDGEMENT
BRIEF RESUME
PUBLICATIONS
REFERENCES



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