Sản xuất phô mai tươi từ sữa hoàn nguyên bằng phương pháp đông tụ với rennet và acid citric
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Abstract
This study was conducted to develop a production process for fresh cheese from recombined milk using rennet and citric acid coagulation. The effects of factors, including citric acid concentration, temperature, and rennet concentration during milk coagulation, on the quality of fresh cheese were investigated. The experimental results showed that milk coagulation with 0.1% citric acid solution (pH 5.94), at 37°C, and a rennet concentration of 0.04% produced cheese with the better yield (21.53%) and cheese solid yield (53.25%) than the other samples. The experimental cheese sample (RS) had protein, lipid, carbohydrate, ash, and moisture contents of 18.5%, 3.72%, 8.54%, 1.94% and 67.3%, respectively. The RS sample exhibited less syneresis and a firmer texture compared with the citric acid-coagulated cheese (CS) throughout the storage period. Sensory evaluation indicated that the RS sample achieved higher scores for texture (4.00/5.00) and flavor (4.20/5.00) than the control CS sample (3.40 and 3.20, respectively). The study concluded that the studied fresh cheese produced from recombined milk has potential for production in areas with limited fresh milk resources, such as Vietnam.
Tóm tắt
Nghiên cứu này được thực hiện nhằm xây dựng quy trình sản xuất phô mai tươi từ sữa hoàn nguyên bằng phương pháp đông tụ với rennet và acid citric. Ảnh hưởng của các yếu tố, bao gồm độ pH (nồng độ acid citric), nhiệt độ và nồng độ rennet trong quá trình đông tụ hỗn hợp sữa đến chất lượng phô mai tươi được khảo sát. Kết quả thực nghiệm cho thấy thực hiện đông tụ sữa với dung dịch acid citric 0,1% (pH 5,94), ở 37°C và nồng độ rennet 0,04% cho phô mai có năng suất (21,53%) và hiệu suất thu hồi chất khô (53,25%) tốt hơn các mẫu thử nghiệm khác. Mẫu phô mai nghiên cứu (mẫu RS) có hàm lượng protein, lipid, carbohydrate, tro và độ ẩm đạt lần lượt là 18,5%, 3,72%, 8,54%, 1,94% và 67,3%. Mẫu RS ít tách huyết thanh hơn và kết cấu rắn chắc hơn so với phô mai đông tụ hoàn toàn bằng acid citric (mẫu CS) trong suốt quá trình bảo quản. Kết quả đánh giá cảm quan cho thấy mẫu RS có điểm kết cấu (4,00/5,00) và hương vị (4,20/5,00) đạt chất lượng cao hơn so với mẫu đối chứng CS (3,40 và 3,20). Kết quả nghiên cứu cho thấy phô mai tươi sản xuất từ sữa hoàn nguyên có tiềm năng sản xuất tại các khu vực có nguồn sữa tươi hạn chế như Việt Nam.
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