Comparison of Antioxidant Properties between Yak Milk and Holstein Cow Milk Hard Cheese

被引：2

作者：

Yang J. ^{[1
]}

Liang Q. ^{[1
]}

Song X. ^{[1
]}

Zhang Y. ^{[1
]}

机构：

[1] Functional Dairy Product Engineering Laboratory of Gansu Province, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou

来源：

Shipin Kexue/Food Science | 2020年 / 41卷 / 15期

关键词：

Average growth rate; Hard cheese; Lipid oxidation; Oxidation indices;

D O I：

10.7506/spkx1002-6630-20190620-236

中图分类号：

学科分类号：

摘要：

Objective: To explore the pattern of milk fat oxidation during cheese ripening and improve the theory of milk fat oxidation in hard cheese by comparing the relationship between milk fat content and oxidation rate of hard cheese made from yak milk and Holstein cow milk.Methods: The acidity value (ADV), carbonyl value (CV), peroxide value (POV), reflecting the degree of primary oxidation, and thiobarbituric acid (TBA) value, reflecting the degree of secondary oxidation, were measured after 0, 1, 2, 3, 4, 5 and 6 months of ripening at 4 ℃.Results: 1) The ADV and CV of both cheeses increased continuously during the ripening process; for yak milk and Holstein cow milk cheese, the total increment in ADV was respectively (263.94 ± 13.88)% and (363.91 ± 11.71)%, and the average rate of increase in CV were respectively (0.140 0 ± 0.017 7) and (0.138 5 ± 0.015 1) meq/(kg•month).2) POV first increased and then decreased during the maturation period for both cheeses, and there was no significant difference in POV between the two cheeses at all ripening periods (P > 0.05) except for 3 months (P < 0.05).3) TBA value showed an upward trend during the maturation process, increasing by (330.48 ± 72.64)% and (335.89 ± 36.41)% and at an average rate of (0.035 4 ± 0.002 9)and (0.033 6 ± 0.002 0) mg/(kg•month) in yak milk and Holstein cow milk cheese, respectively.4) The regression equations of first- and second-order oxidation rate for yak milk hard cheese were fitted as follows: Y = -0.001 7x5 + 0.038 2x4 -0.336 6x3 + 1.347 7x2 - 2.146 7x + 1.496 9 (R2 = 0.993 2) and Y = 0.034 3x + 0.024 4 (R2 = 0.968 8), respectively. Conclusion:During the ripening process, yak milk hard cheese exhibited a lower oxidation rate despite its higher milk fat, indicating that the antioxidant factor in yak milk cheese is higher than that in Holstein cow milk cheese and plays an important role in the late stage of ripening, thereby inhibiting the oxidation rate. © 2020, China Food Publishing Company. All right reserved.

引用

页码：15 / 21

页数：6

共 28 条

[1]

DIXIT S P, JAYAKUMAR S, TYAGI A K, Et al., Association of novel SNPs in the candidate genes affecting caprine milk fatty acids related to human health, Meta Gene, 4, pp. 45-56, (2015)

[2]

HLA S, BALTHAZAR C F, ESMERINO E A, Et al., Effect of sodium reduction and flavor enhancer addition on probiotic Prato cheese processing, Food Research International, 99, pp. 247-255, (2017)

[3]

BATOOL M, NADEEM M, IMRAN M, Et al., Impact of vitamin E and selenium on antioxidant capacity and lipid oxidation of cheddar cheese in accelerated ripening, Lipids in Health and Disease, 17, 1, (2018)

[4]

pp. 1-69, (2018)

[5]

LIU Lu, QU Xiuwei, XIA Qina, Et al., Effect of Lactobacillus rhamnosus on the antioxidant activity of Cheddar cheese during ripening and under simulated gastrointestinal digestion, LWTFood Science and Technology, 95, pp. 99-106, (2018)

[6]

GIANNOGLOU M, KARRA Z, PLATAKOU E, Et al., Effect of high pressure treatment applied on starter culture or on semi-ripened cheese in the quality and ripening of cheese in brine, Innovative Food Science & Emerging Technologies, 38, pp. 312-320, (2016)

[7]

O'MAHONY J A, AUTY M A E, MCSWEENEY P L H., The manufacture of miniature Cheddar-type cheeses from milks with different fat globule size distributions, Journal of Dairy Research, 72, 3, pp. 338-348, (2005)

[8]

EWE J A, LOO S Y., Effect of cream fermentation on microbiological,physicochemical and rheological properties of L. helveticusbutter, Food Chemistry, 201, pp. 29-36, (2016)

[9]

MURTAZA M A, REHMAN S U, ANJUM F M, Et al., Organic acid contents of buffalo milk Cheddar cheese as influenced by accelerated riening and sodium salt[J], Journal of Food Biochemistry, 36, 1, pp. 99-106, (2012)

[10]

REVILLA I, GONZALEZ-MARTIN M I, VIVAR-QUINTANA A M, Et al., Antioxidant capacity of different cheeses: affecting factors and prediction by near infrared spectroscopy, Journal of Dairy Science, 99, 7, pp. 5074-5082, (2016)

← 1 2 3 →